Description

There’s something about mini desserts that immediately sparks joy. Maybe it’s the individual portions, the charming shapes, or just the feeling of having something made just for you. For me, these Mini Blueberry Lemon Bundt Cakes are the ultimate expression of that joy.

Ingredients

For the Cakes:
2 ½ cups all-purpose flour
2 ¼ cups granulated sugar
10 tablespoons unsalted butter, softened
4 large eggs, room temperature
2 cups fresh or frozen blueberries
1 ½ cups whole milk, room temperature
½ cup sour cream, room temperature
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
2 teaspoons baking powder
1 ½ teaspoons vanilla extract
½ teaspoon salt
2 tablespoons flour (for coating blueberries)
Olive oil spray (for greasing the pan)

For the Glaze:
1 ½ cups powdered sugar
3–4 tablespoons milk
½ to 1 teaspoon fresh lemon juice (optional)

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Instructions

Preheat your oven to 350°F (175°C). This ensures it’s hot and ready when your batter is done.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside. This ensures even distribution of leavening and seasoning throughout the batter.

In a separate bowl, mix the milk, sour cream, lemon juice, and lemon zest. Stir well until smooth and set aside. This combination creates a rich, tangy base that keeps the cakes moist.

In the bowl of a stand mixer, cream the softened butter and sugar together until light and fluffy. This step is key to a soft cake. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add one-third of the milk and sour cream mixture, mixing just until incorporated. Then add half of the flour mixture and beat again. Repeat with the rest, ending with the milk mixture, mixing just until combined.

Toss the blueberries with 2 tablespoons of flour until coated. This helps keep them from sinking to the bottom of the pan. Gently fold them into the batter using a spatula.

Grease your mini bundt pan thoroughly with olive oil spray. Make sure to get into every groove of the molds. Spoon the batter into the pan, filling each mold about two-thirds to three-quarters full.

Bake for about 19 minutes. Insert a toothpick to check—moist crumbs are okay, but it shouldn’t be wet. Let them cool in the pan for 10 minutes before flipping them out onto a wire rack.

While they cool, whisk together the glaze ingredients in a small bowl until smooth. Adjust the amount of lemon juice to your taste. Drizzle the glaze over the cooled cakes and let it set before serving