Mini Lemon Blueberry Bundt (Printable)

Tender mini bundt cakes with bright lemon, sweet blueberries, and subtle sourdough notes for a delightful treat.

# What You 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 unthawed
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 Steps:

01 - Preheat oven to 350°F. Grease 8 mini bundt cake pans generously with butter or nonstick spray and lightly flour them.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together with 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 as needed.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the 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 comes out clean.
10 - Let cakes cool in the 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. Drizzle over cooled bundt cakes before serving.

# Expert Suggestions:

01 -
  • The tangy sourdough cuts through sweetness without any bitter aftertaste, making these cakes feel less heavy and more sophisticated than standard versions.
  • Mini bundts are deceptively easy to unmold once you know the trick, and they make people think you spent hours in the kitchen when you really just invested 45 minutes.
  • You can bake them in the morning and glaze them just before serving, which means you're not juggling warm frosting or last-minute stress.
02 -
  • Room temperature ingredients aren't just a suggestion—they're the difference between a silky, well-emulsified batter and one that looks broken and curdled, which affects how tender your final cake is.
  • Coating blueberries in flour before folding them in is genuinely transformative; without it they sink to the bottom and you end up with dense, fruity bottoms and dry tops.
  • Sourdough starter varies wildly in strength and hydration, so if your batter seems too thick or too thin, trust your eyes over the measurements and adjust with an extra tablespoon of milk or flour.
03 -
  • If you don't have mini bundt pans, standard muffin tins work in a pinch—just reduce baking time to 18–20 minutes and expect slightly less dramatic presentation.
  • A damp kitchen towel placed underneath your wire rack when you drizzle glaze catches any drips and makes cleanup infinitely easier while keeping your rack clean.
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