Mini Lemon Blueberry Bundt (Printable)

Tangy lemon and fresh blueberries meld with sourdough in charming mini bundt cakes, perfect for teatime.

# Components:

→ 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 unthawed
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, then lightly flour them.
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 the sides of the bowl between additions.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
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 - Let cakes 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 glaze over completely cooled bundt cakes before serving.

# Expert Advice:

01 -
  • That sneaky sourdough starter creates a tender crumb and subtle complexity that makes people ask what your secret ingredient is.
  • Mini bundt cakes look fancy enough for company but come together faster than you'd think, giving you that elegant brunch moment without the stress.
  • You finally have a reason to use up sourdough discard instead of feeling guilty about it.
02 -
  • Room temperature ingredients (eggs, milk, butter) are non-negotiable—they emulsify properly and create a smooth batter, while cold ingredients can cause the mixture to break and create a dense crumb.
  • Don't overmix the batter once you add the dry ingredients; it's the number one reason cakes turn out tough instead of tender, and you'll notice the difference immediately on your first bite.
  • Sourdough starter (even discard) is more forgiving than you think—whether it's bubbly and active or completely quiet, it still adds richness and moisture that plain milk can't deliver.
03 -
  • Invest in quality mini bundt pans with smooth surfaces—cheaper pans have textured bottoms that make detailed release harder and can damage the cakes.
  • Make the glaze while the cakes cool completely; this prevents it from melting off and allows it to set into a beautiful thin shell that looks bakery-quality.
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