Mini Lemon Blueberry Bundt

There's something magical about the marriage of sourdough's subtle tang with bright lemon and sweet blueberries. These Mini Lemon Blueberry Sourdough Bundt Cakes are the perfect answer when you want to impress at brunch or elevate your afternoon tea. Each miniature bundt is a work of art—tender crumb studded with juicy berries, crowned with a glossy lemon glaze that catches the light. The sourdough starter adds an unexpected depth and complexity that sets these apart from ordinary cakes, while keeping them wonderfully moist. Whether you're hosting a spring gathering or simply treating yourself to something special, these individual cakes deliver elegance in every bite.

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The beauty of these mini bundt cakes lies in their versatility. That sourdough starter sitting on your counter? It finds new purpose here, contributing a gentle fermented note that complements the citrus beautifully. The blueberries burst during baking, creating pockets of jammy sweetness throughout the tender cake. And the lemon—both zest and juice—brings brightness that cuts through the richness of the butter, creating perfect balance. These aren't just pretty; they're thoughtfully delicious.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) sourdough starter (active or discard)
• 1/2 cup (120 ml) whole milk, room temperature
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp pure vanilla extract
• 1 cup (150 g) fresh blueberries (or frozen, not thawed)
• 1 tbsp all-purpose flour (for tossing blueberries)
• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions

Step 1: Prepare the pans

Preheat your oven to 350°F (175°C). Grease 8 mini bundt cake pans generously with butter or nonstick spray and lightly flour them.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cream butter and sugar

In a large bowl, cream the butter and sugar together with a mixer until light and fluffy, about 3 minutes.

Step 4: Add eggs

Beat in the eggs one at a time, scraping down the sides of the bowl as needed.

Step 5: Combine wet ingredients

Mix in the sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.

Step 6: Incorporate dry ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 7: Fold in blueberries

Toss the blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.

Step 8: Fill pans

Divide the batter evenly among the prepared mini bundt pans, filling each about 2/3 full.

Step 9: Bake

Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool

Let cakes cool in the pans for 10 minutes, then carefully invert onto a wire rack to cool completely.

Step 11: Glaze

For the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled bundt cakes before serving.

Zusatztipps für die Zubereitung

The key to perfect mini bundt cakes is proper pan preparation—don't skimp on the greasing and flouring, or you'll have sticking issues. Room temperature ingredients are crucial for even mixing and a tender crumb; cold eggs and milk can cause the batter to curdle or mix unevenly. When folding in the blueberries, be gentle to avoid crushing them and creating purple streaks. The flour coating helps suspend them in the batter so they don't all sink to the bottom. If using frozen blueberries, do not thaw them first, as excess moisture will make the batter too wet. For the glaze, start with 2 tablespoons of lemon juice and add more gradually until you reach your desired consistency—it should be pourable but not too thin.

Varianten und Anpassungen

If you don't have sourdough starter on hand, substitute plain Greek yogurt for a similar tangy flavor and moist texture. For added crunch and richness, fold in 1/2 cup chopped walnuts or pecans along with the blueberries. You can also swap the blueberries for raspberries or blackberries for a different berry experience. For a more intense lemon flavor, increase the lemon zest to 2 tablespoons. If you prefer a sweeter glaze, add a pinch of vanilla extract to the powdered sugar mixture. These cakes also work beautifully as standard-sized bundt cakes or as cupcakes—just adjust the baking time accordingly (cupcakes need about 18-20 minutes, a full-size bundt needs 45-50 minutes).

Serviervorschläge

These mini bundt cakes shine at brunch alongside fresh fruit and coffee, or as an elegant dessert served with a dollop of freshly whipped cream or crème fraîche. They pair beautifully with a sparkling Moscato that echoes the fruity sweetness, or a delicate Earl Grey tea whose bergamot notes complement the lemon. For a special occasion, serve them on individual dessert plates with a small scoop of lemon sorbet and a few fresh blueberries. They're also wonderful for afternoon tea parties, baby showers, or spring celebrations. The individual portions make them perfect for grab-and-go breakfasts too—just wrap them individually once cooled. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze unglazed cakes for up to 2 months.

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These Mini Lemon Blueberry Sourdough Bundt Cakes prove that small can be spectacular. They transform simple pantry ingredients and that jar of sourdough starter into something truly memorable. The combination of tangy sourdough, bright lemon, and sweet blueberries creates a flavor profile that's both comforting and sophisticated. Whether you're baking for a crowd or treating yourself to something special, these little bundt cakes deliver big on taste and presentation. They're the kind of recipe you'll return to again and again, tweaking and perfecting, sharing with friends, and making your own. So preheat that oven, dust off those mini bundt pans, and get ready to create something beautiful.

Recipe FAQs

→ Can I substitute the sourdough starter?

Yes, plain Greek yogurt can be used as a substitute for sourdough starter, adding moistness with a mild tang.

→ How can I prevent blueberries from sinking?

Toss the blueberries with a little flour before folding into the batter to keep them evenly distributed during baking.

→ What type of pans should I use?

Use 8-cavity mini bundt cake pans well greased and lightly floured to ensure easy release and even baking.

→ Is it necessary to glaze the cakes?

The lemon glaze adds bright acidity and sweetness that complements the bundts, but it's optional based on preference.

→ Can nuts be added for texture?

Yes, adding chopped nuts like walnuts or pecans provides a pleasant crunch and flavor contrast to the soft cakes.