Lemon Blueberry Mini Bundt Cakes

  • Author: Emma
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: Americain


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.


For the Mini Bundt Cakes

4 eggs, lightly whisked

220g (1 cup) unsalted butter, melted

2 tablespoons vegetable oil

220g (1 cup) sugar

120ml (1/2 cup) water

Juice of one lemon

Zest of 2 lemons

4 tablespoons honey

375g (2 1/2 cups) plain flour

2 tablespoons baking powder

1 teaspoon salt

100g (1 cup) blueberries

25g (1/4 cup) blueberries (for glaze…optional)


For the Yogurt Glaze

240g (1 1/2 cups) icing sugar, sifted

125g (1/2 cup) greek yogurt

2 tablespoons lemon juice


To decorate

2 tablespoons pistachios, finely chopped

x2 lemon slices, cut


For the Bundt Cake

  1. Pre-heat oven to 170C (340F). 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.
  2. 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.
  3. Wet Ingredients: In a large bowl, place the eggs, butter, oil, sugar, water, lemon juice, lemon zest and honey. Whisk to combine.
  4. Dry ingredients: In a small bowl combine the flour, baking powder and salt. Whisk to combine.
  5. Add dry ingredients to wet ingredients and mixing gently, combine the two. Fold in the blueberries gently.
  6. Pour batter into the moulds about two thirds full as they’ll rise.
  7. 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.

For the Yogurt Glaze

  1. 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
  2. If you’d like to make the purple glaze (optional) then heat 1/4 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!
  3. 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!



Keywords: Cake, Bundt cakes, Fruit