Mini Lemon Blueberry Cakes (Print Version)

Tangy lemon and blueberries blend with sourdough in delightful mini bundt cakes for elegant gatherings.

# 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 coating 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, then lightly dust with flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl using an electric mixer, cream softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, scraping down bowl sides between additions.
05 - Add sourdough starter, milk, lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until fully combined.
06 - Gradually fold the dry ingredient mixture into the wet mixture, stirring 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 comes out 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. Drizzle over cooled bundt cakes before serving.

# Additional Tips::

01 -
  • Bright citrus flavor: Fresh lemon juice and finely grated lemon zest bring a vibrant, sunny tang to every bite.
  • Sourdough depth: The sourdough starter adds a subtle complexity and a tender, moist crumb that sets these cakes apart from a standard lemon loaf.
  • Perfectly portioned: Eight individual mini bundt cakes mean no slicing required — ideal for entertaining or gifting.
  • Juicy blueberry pockets: Fresh or frozen blueberries nestled throughout the batter create little bursts of sweetness in every slice.
  • Showstopping glaze: A simple powdered sugar and lemon juice glaze drizzled over the cooled cakes makes them look as impressive as they taste.
  • Vegetarian-friendly: A wholesome dessert or brunch treat that suits a wide range of guests.
02 -
  • Room temperature matters: Ensure your butter, eggs, and milk are all at room temperature before you begin — this guarantees a smooth, well-emulsified batter and an even, tender crumb.
  • Do not overmix: Once the dry ingredients are added, mix only until just combined. Overmixing develops gluten and leads to a dense, tough cake.
  • Flour your blueberries: Tossing the blueberries in 1 tablespoon of flour before folding them in is a simple but essential step to keep them evenly distributed throughout the bake.
  • Grease generously: Mini bundt pans have intricate ridges — make sure every surface is well greased and lightly floured to ensure clean, easy release.
  • Cool before glazing: Always allow the cakes to cool completely on a wire rack before drizzling the lemon glaze, so it sets beautifully rather than melting into the warm cake.
  • Glaze consistency: Adjust the lemon glaze by adding lemon juice one tablespoon at a time until you reach a smooth, pourable consistency that coats the back of a spoon.
Go Back