Mini Lemon Blueberry Bundt

My neighbor handed me a jar of sourdough starter one autumn afternoon, insisting I'd regret not using it. Weeks later, staring at this bubbly culture on my counter, I wondered what dessert could possibly showcase its tangy magic. That's when these mini lemon blueberry bundt cakes emerged from my kitchen—elegant enough to impress, but simple enough that even a reluctant baker could nail them. The result was a revelation: that subtle sourdough depth playing against bright citrus and bursts of berry sweetness in one perfectly portioned cake.

I made these for my book club last spring, and something unexpected happened. Everyone went silent mid-bite, and then someone asked for the recipe while still chewing. That's when I realized these weren't just pretty cakes—they had actual depth, that subtle fermented note that made people pause and wonder what made them taste different from regular lemon cakes.

Ingredients

• All-purpose flour (2 cups): This is your cake's foundation, and measuring by weight keeps everything consistent.
• Baking powder and baking soda (1 tsp and 1/2 tsp): Together they create lift without the bitterness of too much soda, and the sourdough's acidity helps activate them perfectly.
• Salt (1/4 tsp): Even a pinch deepens everything else happening in the batter, making flavors more vibrant.
• Unsalted butter (1/2 cup): Softened butter creams beautifully and creates that tender crumb; cold butter will fight you.
• Granulated sugar (3/4 cup): This amount balances the tartness of lemon and starter without overwhelming the blueberries.
• Room temperature eggs (2 large): Cold eggs won't emulsify properly, and you'll end up with a grainy batter that bakes unevenly.
• Sourdough starter (1/2 cup): Active or discard works here—that tangy fermented flavor is what makes these cakes sing.
• Whole milk (1/2 cup): Room temperature milk helps the batter come together smoothly without shocking the butter.
• Fresh lemon juice and zest (2 tbsp juice, 1 tbsp zest): The juice adds tang, while zest carries the bright citrus flavor without making things soggy.
• Vanilla extract (1 tsp): A small amount rounds out the flavor without announcing itself.
• Fresh or frozen blueberries (1 cup): Tossing them in flour prevents sinking to the bottom, and frozen berries actually work beautifully here.
• Powdered sugar and lemon juice for glaze: This simple drizzle adds the final touch of elegance and brightness.

Instructions

Prep your pans like you mean it:

Generously butter your mini bundt pans, then dust lightly with flour, tapping out the excess. This step feels fussy but prevents the beautiful ridged edges from sticking and tearing.

Whisk the dry team together:

Combine flour, baking powder, baking soda, and salt in a medium bowl, breaking up any lumps with your whisk. This distributes the leavening agents evenly so you won't have random dense pockets.

Cream butter and sugar until fluffy:

Beat for about 3 minutes until the mixture looks pale and almost airy; this incorporation of air is what gives the cakes their tender structure. You'll know it's ready when it looks like fluffy clouds.

Add eggs one at a time:

After each egg, scrape down the bowl sides and beat until the mixture looks smooth again. This ensures even distribution and prevents a separated, curdled-looking batter.

Mix in the sourdough magic:

Add the sourdough starter, milk, lemon juice, zest, and vanilla and beat until everything is well combined and silky. The mixture might look slightly curdled at first—this is normal and will smooth out.

Gently fold in the dry ingredients:

Add the flour mixture and mix just until combined; overmixing develops gluten and makes tough cakes. Stop as soon as you don't see dry flour streaks.

Toss blueberries and fold gently:

Coat the berries in 1 tablespoon flour, then fold them in with a spatula using as few strokes as possible. This coating prevents them from sinking and bleeding color into the batter.

Fill the pans evenly:

Divide batter so each bundt cavity is about 2/3 full, using a small ice cream scoop for consistent portions. This even distribution ensures all cakes bake at the same rate.

Bake until just set:

At 22–25 minutes, a toothpick inserted into the cake (not through a blueberry) should come out clean with maybe a crumb or two. The cakes should look set at the edges but still slightly soft looking in the center.

Cool with patience:

Let cakes rest in the pans for 10 minutes, then gently invert onto a wire rack to cool completely. This rest time lets them firm up just enough to release cleanly without cracking.

Glaze when cool:

Whisk powdered sugar with lemon juice a tablespoon at a time until you reach a pourable consistency. Drizzle generously over cooled cakes just before serving for that café-worthy finish.

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One summer morning, my daughter helped me pour the batter into the pans, and she got so excited about the little blueberries tumbling in that she wanted to make them every week. Now, whenever someone visits with a jar of sourdough starter, I think of her laughter in the kitchen and the way these cakes somehow make ordinary Tuesday afternoons feel like celebrations.

The Sourdough Story

Working with sourdough in dessert felt counterintuitive at first—I'd always relegated it to bread. But the starter's tangy, fermented notes actually elevate lemon and blueberry in ways straight-up vanilla cake never could. It adds complexity without shouting itself; you taste it as a gentle whisper that makes everything else taste more like itself. If you don't have active sourdough starter, discard works beautifully too, and you lose nothing in the translation.

Why Mini Bundt Cakes Win

There's something about a bundt cake that feels showstopping, and the mini versions are like edible jewelry. They bake faster than a full-size bundt, they portion themselves perfectly, and they feel individually special when plated. Plus, the ridged edges of the mold create natural lines for the lemon glaze to pool into, turning an already pretty cake into something that looks professionally made.

Serving and Pairing Ideas

These cakes shine at brunch alongside good coffee or Earl Grey tea, where their subtle sophistication doesn't feel out of place. They're elegant enough for a dinner party but casual enough to enjoy with afternoon tea and a friend. The glaze adds shine, but a dollop of crème fraîche or whipped cream pushed against the still-warm cake is where magic happens—the cool dairy cutting through the bright citrus and subtle tang.

• A glass of sparkling Moscato brings out the floral notes and sweetness without overwhelming the sourdough depth.
• Serve these warm if you want the cake to be tender and the glaze to seep into every ridge, or at room temperature for cleaner slices.
• These cakes keep beautifully wrapped at room temperature for two days and freeze well for up to a month, unglazed.

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These little cakes are proof that sourdough belongs in the dessert rotation. They've become my go-to when I want to feel like I've done something special without spending hours in the kitchen.

Recipe Questions & Answers

→ How do I prevent blueberries from sinking in the batter?

Toss fresh or frozen blueberries lightly in flour before folding them into the batter to help them stay evenly distributed during baking.

→ Can I substitute the sourdough starter?

Yes, plain Greek yogurt can replace sourdough starter, maintaining moisture and subtle tang in the cakes.

→ What baking pans are best for these mini bundt cakes?

Use 8-cavity mini bundt cake pans to achieve the classic shape and ensure even baking of individual portions.

→ How should I store the baked mini bundt cakes?

Keep them covered at room temperature for up to two days or refrigerate for longer freshness, allowing glaze to set before storing.

→ What beverages pair well with these lemon blueberry bundts?

Delightful with sparkling Moscato or a warm cup of Earl Grey tea, complementing the citrus and berry notes beautifully.