Mini Lemon Blueberry Bundt (Printable)

Tangy lemon and fresh blueberries combine with sourdough in delightful mini bundt cakes perfect for any occasion.

# What You’ll Use:

→ 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 tossing blueberries

→ Lemon Glaze

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

# How-To:

01 - Preheat oven to 350°F. Generously grease 8 mini bundt cake pans with butter or nonstick spray and 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, 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 bowl sides as needed after each addition.
05 - Add sourdough starter, milk, lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until well combined.
06 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
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, 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.

# Expert Advice:

01 -
  • Your sourdough starter finally has a sophisticated dessert home instead of languishing in your fridge.
  • Mini bundt cakes look professionally fancy but bake faster and feel less intimidating than a full-size cake.
  • The lemon and blueberry combo tastes like someone's been in your kitchen planning the perfect tea pairing.
  • This recipe bridges the gap between weeknight dessert and special occasion worthy.
02 -
  • Room temperature ingredients are non-negotiable here—cold milk and eggs will cause the batter to separate and bake unevenly.
  • Don't skip the flour coating on blueberries; without it, they'll sink to the bottom and stain the batter blue-gray.
  • Mini bundt cakes bake faster than regular cakes, so check them at 22 minutes even if your recipe says 25.
  • Overmixing the dry ingredients into the wet batter is the fastest way to end up with tough, dense cakes instead of tender ones.
03 -
  • If your sourdough starter is fresh from the fridge, let it sit out for 30 minutes before using so it's room temperature and mixes smoothly into the batter.
  • The toothpick test is your friend—a cake that looks set on the outside might still be wet inside, and there's nothing worse than biting into an underbaked center.
  • Invest in quality mini bundt pans with smooth, sturdy construction; cheap pans sometimes have rough seams that catch the cake.
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