Jump to Recipe Print Recipe

Mini Blueberry Bundt Cakes: A Delightful Bite-Sized Treat

If you’re looking for a deliciously unique dessert that’s perfect for any occasion, look no further than mini blueberry bundt cakes. These delightful, bite-sized confections combine the vibrant, juicy sweetness of blueberries with a moist, fluffy cake, all beautifully presented in their charming bundt shape. Whether you’re hosting a gathering, enjoying a quiet afternoon tea, or just want to treat yourself, these mini cakes will surely elevate any moment.

The Allure of Bundt Cakes

Bundt cakes have long been a favorite in the baking world, known for their distinct shape and versatility. The ridges and center hole not only create a visually appealing dessert but also allow for even cooking and a satisfying texture. These mini versions are just the right size for personal indulgence or sharing with friends, making them an irresistible treat.

Why Blueberries?

Blueberries aren’t just aesthetically pleasing; they add a burst of flavor that complements the sweetness of the cake perfectly. Rich in antioxidants and vitamins, blueberries also offer health benefits, making these mini bundt cakes a slightly guilt-free dessert option. Their natural sweetness, combined with a hint of tartness, creates a delightful contrast that will have your taste buds dancing.

Recipe for Mini Blueberry Bundt Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh blueberries (or frozen, thawed and drained)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan to ensure easy release of the cakes.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and finishing with the dry ingredients. Mix until just combined.
6. Fold in Blueberries: Gently fold in the blueberries, being careful not to break them apart.
7. Fill the Pan: Spoon the batter into the prepared mini bundt pan, filling each cavity about 2/3 full to allow for rising.
8. Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Glaze: Allow the cakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Meanwhile, prepare the glaze by whisking together the powdered sugar, milk, and vanilla. Drizzle over the cooled cakes.

Serving Suggestions

Mini blueberry bundt cakes are incredibly versatile. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. They also pair beautifully with a cup of tea or coffee, making them a lovely addition to brunch or afternoon gatherings.

For a touch of festivity, consider adding lemon zest to the batter or glaze to enhance the flavors. Alternatively, incorporate a sprinkle of cinnamon for a warm, cozy twist.

Conclusion

These mini blueberry bundt cakes combine the sweetness of summer blueberries with the nostalgic charm of bundt cakes, making them a delightful addition to your baking repertoire. Whether you’re sharing them with loved ones or savoring them solo, each bite is a reminder of the joys of homemade treats. So gather your ingredients, whip up a batch, and enjoy the bliss of these mouthwatering mini cakes – because life is too short not to indulge in something as sweet as this!

Mini Blueberry Bundt Cakes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Baking

Servings 4 Cakes

Ingredients

  

Bundt Cake

• 1/3 Cup Butter-softened
• 1 Tsp Vanilla
• 1 1/3 Cup All-purpose flour
• 1/3 Tsp Baking powder
• 1/3 Tap Salt
• 1/3 Cup Milk or almond milk
• 1 1/3 Cups Fresh blueberries

Icing

• 1 1/3 Cups Powdered sugar
• 3/4 Tbsp Milk or almond milk
• 1 1/2 Tsp Lemon juice

Instructions

 

Bundt Cake

• Preheat oven to 350'
• Cream butter and sugar together until light and fluffy. About 5-7 minutes. Beat in eggs and vanilla.
• In a separate bowl combine flour, baking powder and salt. Add this to the creamed mixture alternating with milk, beating well after each addition. Scrape down bowl and make sure no streaks of four rehashing.
• Fold in blueberries.
• Grease 4 mini bundt pans.
• Scoop batter evenly between the 4 bundt pans. Place pans on a large baking sheet.
• Bake until a toothpick comes out clean 30-35 minutes. Cool for 10 minutes.
• Remove cakes from pans and place on a cooling rack to cool completely.

Icing

• In a small bowl combine powdered sugar, milk and lemon juice. Mix until combined well, add more milk if needed.
• Drizzle over cakes. Top with additional berries if desired. Serve.

Keyword brunch, bundt cake, cake, fresh blueberries, Mini Blueberry Bundt Cakes