Mini Lemon Blueberry Bundt (Printable)

Tangy lemon and blueberries combine with sourdough in charming mini bundt cakes, perfect for elegant gatherings.

# What You'll Need:

→ 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

# Directions:

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 mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat softened butter and granulated sugar together with an electric mixer for approximately 3 minutes until light and fluffy, scraping the bowl sides as needed.
04 - Add eggs one at a time to the butter mixture, beating after each addition and scraping the bowl sides to ensure complete incorporation.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
06 - Gradually fold the dry ingredients into the wet mixture using a mixing method that avoids overworking the batter until just combined.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
08 - Divide batter evenly among the prepared mini bundt pans, filling each approximately two-thirds full.
09 - Bake for 22 to 25 minutes until a toothpick inserted into the center emerges clean.
10 - Allow cakes to rest in the 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 consistency is achieved. Drizzle glaze over completely cooled bundt cakes before serving.

# Expert Tips:

01 -
  • Sourdough starter transforms ordinary cakes into something with real depth and subtle tang that makes people pause mid-bite.
  • The tender crumb stays moist for days, so you can actually bake these ahead and feel genuinely proud when you serve them.
  • Mini bundts look fancier than they have any right to, turning a weeknight bake into showstopper territory.
02 -
  • Do not thaw frozen blueberries—they release too much juice and turn your batter purple and weird, but frozen solid they stay suspended and maintain their shape.
  • The sourdough starter, regardless of whether it's active or discard, adds moisture and tang that makes these cakes genuinely better the next day, so actually bake these a day ahead if you want peak flavor and texture.
03 -
  • If your sourdough starter was recently fed, use it as-is, but if it's been sitting for a while, discard works exactly the same and you stop feeling guilty about waste.
  • Invest in quality mini bundt pans because cheap ones have weak seams that leak batter, and nothing destroys your confidence like opening the oven to find cake on the rack beneath.
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