Mini Lemon Blueberry Bundt (Print out)

Bright lemon and blueberries meld with sourdough in adorable mini bundt cakes for elegant snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup sourdough starter, active or discard
09 - 1/2 cup whole milk, room temperature
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1 teaspoon pure vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries, or frozen without thawing
14 - 1 tablespoon all-purpose flour for tossing blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease 8 mini bundt cake pans generously with butter or nonstick spray and lightly flour each cavity.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, scraping down the sides of the bowl between each addition.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
08 - Divide batter evenly among prepared mini bundt pans, filling each approximately two-thirds full.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow cakes to cool in pans for 10 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar with lemon juice until smooth and pourable consistency is achieved.
12 - Drizzle glaze over cooled bundt cakes before serving.

# Expert Advice:

01 -
  • Sourdough adds incredible complexity: That fermented tang makes the lemon flavor sing in ways regular cakes simply can't match, and it uses up starter you might otherwise discard.
  • Mini bundt pans make you look like a pastry chef: Honestly, these little cakes do half the work of impressing people just by looking elegant and individual.
  • Ready in under an hour: From mixing bowl to plated dessert, you're not sacrificing your entire afternoon for something genuinely impressive.
02 -
  • Room temperature ingredients matter more than you think: Cold eggs and milk won't emulsify properly with the creamed butter, resulting in a grainy batter and a dense cake that disappoints.
  • The flour coating on blueberries isn't optional: Without it, they sink to the bottom and you end up with blueberry bombs at the base instead of distributed throughout.
  • Don't skip the 10-minute cooling period in the pan: Inverting too early means broken cakes; waiting too long makes them stick to the pan instead of releasing cleanly.
03 -
  • Use a kitchen scale: Weighing your flour (250 grams) prevents the compaction that leads to dense cakes, and your results will be consistent every single time.
  • Reserve the prettier blueberries for the tops: Press a few extra blueberries into the top of each cake just before baking so the finished cakes have visual appeal and those special berries stay visible and plump.
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