These Lemon Blueberry Bundt Cakes are perfect for the Summer months. Light lemony sponge, filled with pops of sweet blueberries and topped in a fresh greek yogurt glaze, makes this an amazing brunch cake or a light dessert to have at this time of year.
Yes I know, admittedly it isn’t long until summer is technically over ... but I believe the transition time from summer till autumn means we can eek out all those summery flavours for longer. Lemon and blueberry as a flavour combination fits perfectly into the summer vibes. Sweet, fruity, light and zesty .... these mini bundt cakes are truly as delicious as they sound and look.
Three Top Tips to make your Lemon Blueberry Bundt Cakes
TIP 1. Prepare your pan correctly. There is nothing worse than going to all the effort of preparing your batter, baking your cake in the bundt tin and then when you come to turn the cake out, half or it says in the pan. Devastating! So to avoid the sad situation you need to prepare your tin properly prior to baking.
Using room temperature butter, brush the moulds with the butter until fully coated. And I mean every nook and cranny coated. Not dust inside of the moulds with flour and shake out the excess.
TIP 2. Prevent your blueberries from sinking. We don't want our fruit to sink to the bottom of the bundt cake when baking. The aim is to slice into your bundt cake and see them dotted around.
So to prevent the blueberries from sinking you need to coat them in flour. To do this, firstly place the blueberries in a sieve and rinse them under water. Then gently pat them dry with paper towel or a tea towel. Next, add 1 tablespoon of flour to the blueberries and gently toss them around until fully coated.
TIP 3. Add a steam bath to the oven. Adding a steam bath in the oven helps the bundt cakes in two ways. Firstly all that steam coming out of the water adds moisture in the oven and into the batter helping to give them a really moist texture when baked. Secondly, this steam generated and moisture that infuses into the sponge helps prevent the sponge from sticking to the bottom of the bundt pan.
How to freeze your bundt cakes
The cake freezes well for up to 3 months without the glaze. Once the cakes have completely cooled the double wrap in cling film or foil and place in a freezer safe container of freezer bag. To thaw, place on the counter top overnight until completely thawed. Then decorate with the yogurt glaze before serving.
For other summery cakes and treats, check out these recipes from my blog.
Orange Blossom Pound Cake with Cherry Glaze. Recipe found here.
Strawberry Lemonade Cake. Recipe found here.
Coconut Raspberry Sponge Cake. Recipe found here.
Lemon Blueberry Mini Bundt Cakes
Equipment
Ingredients
Mini bundt cakes
- 4 eggs, lightly whisked
- 220 g unsalted butter, 1 cup , melted
- 2 tbsp vegetable oil
- 220 g granulated sugar, 1 cup
- 120 ml water, ½ cup
- 1 lemon, juice
- 2 lemons
- 4 tbsp honey
- 375 g plain flour (all-purpose), 2 ½ cups
- 2 tbsp baking powder
- 1 tsp fine salt
- 100 g blueberries, 1 cup
Yogurt glaze
- 25 g blueberries (for glaze...optional), ¼ cup
- 240 g powdered icing sugar (confectioners’ sugar), 1 ½ cups sifted
- 125 g Greek yogurt, ½ cup
- 2 tbsp lemon juice
To decorate
- 2 tbsp pistachios, finely chopped
- 2 lemon slices, cut
Instructions
Bundt cakes
- Pre-heat oven to 170°C (340°F). With room temperature butter, brush the moulds of your mini bundt tin. Dust moulds with flour and knock any excess out. This will help prevent sticking.
- Rinse the blueberries and pat them dry. Add about 1 tablespoon of flour to your blueberries and toss them until coated. This will help them float and prevent them sinking to the bottom of your pan whilst baking.
- Wet Ingredients: In a large bowl, place the eggs, butter, oil, sugar, water, lemon juice, lemon zest and honey. Whisk to combine.
- Dry ingredients: In a small bowl combine the flour, baking powder and salt. Whisk to combine.
- Add dry ingredients to wet ingredients and mixing gently, combine the two. Fold in the blueberries gently.
- Pour batter into the moulds about two thirds full as they’ll rise.
- Add a tray filled half way with boiling water to the bottom shelf in the oven. This generates steam whilst the cakes bake and keeps them moist but helps to prevent the mini bundts from sticking in their moulds. Bake for 20-25 mins until golden brown and a skewer comes out clean. Allow to cool before reversing the bundt pan onto the wire rack. The bundt cakes should drop out.
Yogurt glaze
- Add ingredients to into a medium bowl and stir until combined. If the glaze is too thick then add 1 teaspoon at a time of water or more lemon juice until you reach the desired consistency
- If you’d like to make the purple glaze (optional) then heat ¼ cup of blueberries in a small saucepan and 2 tablespoons of water. Heat gently, squashing the blueberries with a fork until they are soft and mushy. Sieve the blueberries, discarding the pulp and keeping the juice. Mix a tablespoon of juice into the yogurt glaze instead of the lemon juice. The colour is beautiful!
- To decorate fully cooled bundt cakes, pour glaze over and sprinkle with chopped pistachio nuts. Refrigerate for ten minutes until glaze has set and then garnish with lemon slice and blueberries. Serve with a large dollop of cream and enjoy!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
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