Go Back
Mini Blueberry Lemon Bundt Cakes for a Sweet Citrus Escape — homemade Mini Blueberry Lemon Bundt Cakes recipe

Mini Blueberry Lemon Bundt Cakes for a Sweet Citrus Escape

Delightful mini bundt cakes bursting with fresh blueberries and zesty lemon flavor, finished with a smooth citrus glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Equipment

  • Mini bundt cake pan
  • Large Mixing Bowl
  • Wire cooling rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease and flour a mini bundt cake pan.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Combine buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract in a separate bowl.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Gently fold the blueberries into the batter.
  6. Spoon the batter into the prepared bundt pan, filling each cavity approximately 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer the cakes to a wire rack to cool completely.
  9. Whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
  10. Drizzle the glaze over the cooled cakes and let it set before serving.

Notes

Ensure all ingredients are at room temperature for the best texture. Store in an airtight container for up to 3 days.