Mini Lemon Blueberry Bundt (Printable)

Delicate mini bundts with tangy lemon, sweet blueberries, and subtle sourdough depth.

# 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, not thawed
14 - 1 tablespoon all-purpose flour for tossing blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Generously grease 8 mini bundt cake pans 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 after each addition.
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. Avoid overmixing.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
08 - Divide batter evenly among the prepared mini bundt pans, filling each approximately 2/3 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 -
  • Perfect individual portions that look bakery-worthy
  • Uses sourdough starter or discard—no waste!
  • Fresh lemon and blueberry flavors that taste like sunshine
  • Ready in under an hour from start to finish
  • Impressive presentation with minimal effort
  • The tangy glaze adds the perfect finishing touch
02 -
  • Always let eggs, milk, and butter come to room temperature for the best texture
  • Don't overmix the batter once you add the flour—mix just until combined
  • Coat blueberries with flour before folding in to prevent sinking
  • Let cakes cool for exactly 10 minutes before inverting—too soon and they fall apart, too long and they stick
  • Make the glaze while cakes cool so it's ready when you need it
  • Use both active starter and discard—either works perfectly in this recipe
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