Desserts

Blueberry and Lemon Mini Bundt Cakes

Chef Olivia

January 11, 2026
3 min read

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Why Make This Recipe

Blueberry and Lemon Mini Bundt Cakes are a delightful way to enjoy a delicious treat that combines the sweet taste of blueberries with the zesty brightness of lemon. These mini cakes are perfect for any occasion, whether you’re celebrating a special event or just want a lovely dessert after dinner. Their cute shape and vibrant flavors make them a hit with friends and family. Plus, they are simple to make, so you won’t feel overwhelmed in the kitchen!

How to Make Blueberry and Lemon Mini Bundt Cakes

Ingredients:

1 cup fresh blueberries
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 lemon, zested and juiced
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Powdered sugar for dusting (optional)

Blueberry and Lemon Mini Bundt Cakes

Directions:

Preheat your oven to 350°F (175°C) and grease the mini bundt cake pans.
In a bowl, mix together the flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest and juice.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
Fold in the blueberries gently.
Pour the batter into the mini bundt pans, filling them about 2/3 full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow the cakes to cool slightly before removing them from the pans and dusting with powdered sugar if desired.

How to Serve Blueberry and Lemon Mini Bundt Cakes

These mini bundt cakes can be served warm or at room temperature. You can plate them individually and dust with powdered sugar for a nice touch. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy them with a cup of tea or coffee for a delightful afternoon treat!

How to Store Blueberry and Lemon Mini Bundt Cakes

To store your mini bundt cakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. For longer storage, consider freezing them. Wrap the cooled cakes tightly in plastic wrap and place them in a freezer-safe container. They can be enjoyed later, just thaw them at room temperature before serving.

Tips to Make Blueberry and Lemon Mini Bundt Cakes

Make sure to use fresh blueberries for the best flavor.
Don’t overmix the batter after adding the blueberries; fold them in gently to avoid breaking them.
To enhance the lemon flavor, you can add a bit of lemon extract to the batter.
Try adding a lemon glaze on top for a deliciously sweet finish.

Variation

You can swap out the blueberries for other fruits, such as raspberries or strawberries, to create different flavors. Additionally, if you prefer a more decadent dessert, drizzle a lemon glaze over the cakes instead of using powdered sugar.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them well before adding to the batter.

Can I make these cakes ahead of time?
Absolutely! These cakes can be made a day in advance and stored in an airtight container until you’re ready to serve.

What can I do if I don’t have buttermilk?
You can make a substitute by mixing 1/2 cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.