Mini Blueberry Bundt Cakes Recipe

I absolutely love this recipe because it combines the sweetness of fresh blueberries with the rich, creamy texture of butter and sour cream, creating the perfect moist mini bundt cakes that make my taste buds dance. Plus, the simple joy of dusting these little delights with powdered sugar right before serving adds a touch of indulgence that’s too good to resist!

These Mini Blueberry Bundt Cakes combine perfection with balance. They are the kind of cake that can go so many different directions and still be good, but we keep them on the sunny side with flavors of blueberry, lemon, and almond.

The batter is brimming with finely chopped fresh blueberries. If you want to use frozen, just double the amount and keep them frozen until you’re going to mix them in.

The lemon zest and juice brighten and intensify the flavors.

Mini Blueberry Bundt Cakes Recipe Ingredients

• All-Purpose Flour: Provides structure to cakes; rich in carbohydrates.
• Baking Powder: Leavening agent; makes cakes rise and fluffy.
• Unsalted Butter: Adds moisture and richness; source of fat.
• Granulated Sugar: Sweetens cakes; caramelizes for a golden crust.
• Blueberries: Adds natural sweetness; rich in antioxidants and fiber.

Mini Blueberry Bundt Cakes Recipe Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)
• Powdered sugar for dusting (optional)

How to Make this Mini Blueberry Bundt Cakes Recipe

1. Set your oven to 350°F (175°C) and give a mini bundt cake pan a good coating of grease.

2. In a medium bowl, combine 1 and 3/4 cups flour, along with the following ingredients, in a whisking motion: baking powder, baking soda, and salt. Set aside.

3. In a big bowl, whisk the butter and sugar until they are light and fluffy.

4. Incorporate the eggs individually, ensuring each one is beaten to a creamy, cohesive state before you proceed. Then proceed. And when you do, mix in the vanilla extract as you move along. No mixing, no moving.

5. Slowly incorporate the dry mixture into the wet mixture, alternating with the sour cream and milk and being sure to start and finish with the dry ingredients. Blend until the batter is just combined.

6. In a small bowl, mix the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

7. Distribute the batter evenly into the ready mini bundt cake pan, filling each mold about 2/3 full.

8. Place in the pre-warmed oven and set the timer for between 18 and 22 minutes, or keep an eye on things until a toothpick thrust into the very center of the cake comes out with no wet batter clinging to it.

9. Let the cakes sit in the pan for about 10 minutes, then carefully turn them out and onto a wire rack to cool completely.

10. After cooling, if you wish, sprinkle with powdered sugar right before serving. Then it’s time to enjoy!

Mini Blueberry Bundt Cakes Recipe Equipment Needed

1. Oven
2. Mini bundt cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Rubber spatula
8. Measuring cups
9. Measuring spoons
10. Cooling rack
11. Toothpick (for testing doneness)

FAQ

• Can I use frozen blueberries instead of fresh?Indeed, using frozen blueberries is acceptable. Do not allow them to thaw before they are put into the batter since that would add extra moisture.
• What if I don’t have sour cream?Greek yogurt can be used in equal amounts to replace sour cream, providing a similar flavor and texture.
• How do I prevent the blueberries from sinking to the bottom?Coat the blueberries with a tablespoon of flour before folding them into the batter. This will ensure they stay evenly distributed in the cake.
• Can I make this recipe as a single large bundt cake?Certainly! Doubling the recipe is fine, and if you do, start checking for doneness at around 45-50 minutes. Adjusting the baking time is essential, or you could end up with a gooey inside or a charred top if you don’t keep an eye on it.
• How should I store the mini bundt cakes?Keep them in an airtight container at room temperature for up to 3 days, or stash them in the fridge for up to a week.
• Can I add lemon zest for flavor?For sure, boosting taste with lemon zest and pairing it so well with blueberry is something that. mostly blueberry lovers, can appreciate. When it comes to flavoring muffins or any dish for that matter, lemon zest is surely a winner. No wonder champions of the muffin top persist. This is because blueberry muffins rule.
• Is it necessary to use a mini bundt pan?Although a mini bundt pan is traditional, a muffin tin can also be used for smaller, cupcake-sized versions of the bundt cake.

Mini Blueberry Bundt Cakes Recipe Substitutions and Variations

1 and 3/4 cups all-purpose flour. For a lighter texture (and for cakes), substitute 1 and 3/4 cups cake flour.
1/2 cup unsalted butter: For a dairy-free option, use 1/2 cup coconut oil or 1/2 cup vegan butter.
3/4 cup of granulated sugar: For a slightly different sweetness profile, use 3/4 cup of coconut sugar or 1/2 cup of honey.
1/2 cup sour cream: For a substitute, use 1/2 cup Greek yogurt or 1/2 cup buttermilk to maintain a nearly identical, tangy flavor.
1 teaspoon vanilla extract: Swap in 1 teaspoon almond extract when you want a flavor twist. A different nutty-yet-sweet taste is all yours.

Pro Tips

1. Room Temperature Ingredients: Make sure the butter, eggs, sour cream, and milk are at room temperature before you begin. This helps create a smooth, cohesive batter and ensures even mixing.