Looking for a dessert that's packed with zesty, fresh flavor and works for any occasion? This lemon blueberry bundt cake is a must-try! It's super moist, tender, and full of bright, citrusy lemon goodness. The secret? Fresh lemon juice and zest take the flavor to the next level. Sweet, tangy, and totally delicious!
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Nothing says summer like the zesty, fruity goodness of a freshly baked lemon blueberry bundt cake. Now picture that deliciousness in cute mini bundt cake form!
I've made many bundt cakes before, even mini orange almond bundt cakes, but this recipe is by far my favorite.
Soft in the center, bursting with citrus and juicy blueberries, these little cakes are perfect for when you're hosting a brunch, celebrating a birthday, or just want some light and sweet!
The best part? No sour cream needed-creamy buttermilk keeps them irresistibly moist. It's a classic old-school recipe with a modern twist that's super easy to make.
Note: If you're a fan of fruit-forward desserts, make sure to check out my recipe for strawberries and cream bundt cake for another sweet treat that pairs beautifully with this cake.
Why you'll love this recipe
- Perfect Texture: Soft and buttery inside with a light, golden crust that's hard to resist.
- Zesty Flavor Combo: Tangy lemon and sweet blueberries come together for the perfect balance.
- No Sour Cream Needed: Buttermilk keeps these cakes super moist and fluffy.
- Mini-Size Perfection: Perfect for single servings and so easy to share.
Key ingredients
This recipe for lemon blueberry buttermilk cake calls for a few key ingredients that give these treats their delicious flavor and texture. Here are the key ingredients you'll need:
Lemon Zest: The zest is where all the citrusy magic happens! It packs the cakes with bright, concentrated lemon flavor. Make sure to give your fresh lemons a good wipe down before zesting to ensure your cakes aren't too bitter.
Buttermilk: This bundt cake recipe skips sour cream in favor of buttermilk's creamy consistency and tanginess. It adds moisture while enhancing the overall flavor.
Fresh Blueberries: Juicy bursts of blueberry in every bite make these mini bundt cakes delicious. If you plan to use frozen blueberries, make sure to thaw them completely and pat them dry before adding them to the cake batter.
Heather's helpful hints
- Toss the blueberries in flour to avoid the berries sinking to the bottom of the pan and creating a soggy bottom.
- Don't overmix the batter to avoid having tough mini cakes. Mix just until ingredients are combined for a tender crumb.
- Mini bundt pans are notorious for sticking, so generously grease every nook and cranny with non-stick spray before pouring in the batter.
How to make mini lemon blueberry bundt cake
The entire recipe is below and can be printed to save for later. But, before you get there, let's walk through it step-by-step so you understand what you're doing beforehand.
Tip: Before you do anything, preheat your oven to 350°F. Also, lightly grease your mini bundt pans with non-stick spray to have them prepared.
Step 1
Add two tablespoons of flour to a bowl of fresh blueberries and toss. Set aside.
Step 2
Cream the butter and sugar until light and fluffy. Mix in vanilla extract, lemon extract, and zest. Add the eggs one at a time, making sure to combine well.
Step 3
Gradually add the dry ingredients, alternating with buttermilk. Mix just until combined. Fold blueberries gently into the batter.
Step 4
Pour the batter into the prepared mini bundt pans, filling each about ¾ full and topping with a few extra blueberries. Bake for 25-30 minutes and cool for 10 minutes.
Cake hack: If you need help or want to know the best way to remove a bundt cake from a pan, check out this blog post full of my "tried and true" tips and tricks!
Variations and substitutions
1. Flavor Ideas
- Orange Blueberry: Try swapping lemon zest with orange zest for a warmer citrus vibe.
- Vanilla Berry: Swap out the lemon extract for a tablespoon of vanilla extract for a sweeter, classic flavor.
- Add Streusel: Sprinkle some cinnamon-sugar streusel on top for an extra crunchy topping.
2. Pan Size Tips
- Full-Size Bundt Cake: Double the recipe and bake it in a standard bundt pan at 350°F for 50-60 minutes.
- Cupcakes: Grab a muffin tin and bake for 18-22 minutes instead.
3. Easy Ingredient Swaps
- Frozen Blueberries: Frozen blueberries work great-just toss them in straight from the freezer to avoid adding too much moisture.
- Milk + Lemon Juice: No buttermilk? Mix ½ cup milk with 1 tablespoon of lemon juice, let it sit for 5-10 minutes, and you're good to go!
Recipe
Lemon Blueberry Mini Bundt Cakes
Equipment
- miniature bundt pan with up to six-cup capacity
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1¼ cups granulated sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons lemon extract
- 1 tablespoon lemon zest
- 3 large eggs room temperature
- ½ cup buttermilk room temperature
- 1½ cups blueberries
Instructions
- Preheat your oven to 350°F and lightly spray your mini bundt pans with non-stick baking spray.
- In a big bowl, stir together flour, baking powder, cinnamon, and salt. Separate two tablespoons of the mixture and set aside.
- In a stand mixer (or with a hand mixer), beat softened butter on medium until it's nice and smooth-about a minute. Add sugar a little at a time, then increase speed to medium-high and beat for another 2-3 minutes until fluffy. Add vanilla extract and lemon extract.
- Lower the speed to medium and add the eggs, one at a time, mixing well between each. Scrape down the sides if needed, and add the lemon zest.
- Turn the mixer to low. Add the flour mixture in three parts, alternating with buttermilk (add that in two parts). Mix just until everything's combined-don't overdo it.
- In a small bowl, mix 1 cup of blueberries with reserved two tablespoons of flour. This helps keep them from sinking in the batter.
- Gently fold most of the blueberries into the batter. Save a few to sprinkle on top once the pans are filled.
- Spoon the batter into your prepared mini bundt pans, filling each about ¾ full. Press a few of those extra blueberries into the top of each one.
- Bake in the oven for about 25-30 minutes, or until a toothpick comes out clean. If they're browning too fast, loosely cover them with foil.
- Let the cakes cool in the pan for about 10 minutes, then invert the pan and let them cool completely on a wire rack.
Nutrition
Frequently asked questions
Buttermilk is a fermented dairy product that's super popular in baking and cooking. It has a tangy, slightly sour flavor with a thick, creamy texture. Traditionally, buttermilk was made by churning cream into butter, leaving behind the liquid, which was then cultured with bacteria to give it that signature tang.
In baking, buttermilk adds moisture and makes baked goods extra tender. Its slight acidity also helps activate baking soda, making it a staple for recipes like pancakes, biscuits, and other breads!
Sure, you can swap sour cream for buttermilk in most recipes with a couple of tweaks! Sour cream has that same tangy flavor and creamy feel as buttermilk, so it works great.
Just keep in mind that sour cream is thicker, so you'll need to thin it out with a bit of milk or water until it's the same consistency as buttermilk.
A bundt cake is a type of cake baked in a special pan called a bundt pan. This pan has ridges and a hole in the center, giving the cake its signature look.
Unlike regular cakes, which are usually round or square, bundt cakes stand out with their decorative shape, making them a great centerpiece for any gathering.
The bundt pan's design isn't just for looks-it helps bake the cake evenly by distributing heat properly. The hole in the center also improves airflow, ensuring the middle cooks through without burning the edges.
Yes, you can freeze this lemon bundt cake for later! Just make sure it's completely cooled, then wrap it up tightly in plastic wrap and pop it into a freezer-safe container or bag.
It's best to freeze the cake without any glaze or frosting, as they don't always hold up well in the freezer. When you're ready to enjoy it, let the cake thaw at room temperature for a few hours. For a quick treat, you can also warm up individual slices in the microwave.
Lorraine F Haley says
In the first part of your recipe you state that if you use frozen blueberries to thaw and pat dry. In the second part of your recipe you state that if you use frozen blueberries to just put them in frozen. Which way is the best? Lorraine
Heather says
Hi Lorraine! Thank you for catching that, and I’m sorry for the confusing instructions! I recommend adding the blueberries straight from the freezer without thawing. Toss them with the reserved flour, then gently fold them into the batter. Keeping them frozen helps limit juice bleeding into the batter. They may need a few extra minutes in the oven, so check for doneness with a toothpick. Thanks again for pointing out the discrepancy!
Lorraine says
Thanks so much for your prompt reply - it says a lot about you.
I'm anticipating trying this recipe thanks to you.
Sarah says
Delicious recipe! I made these in regular muffin tins and they were delicious. They didn't rise like a muffin, but still looked super cute!
Heather says
So glad you liked these, Sarah! The recipe definitely works in a muffin tin—I made a note in my blog post about this. You won't get the traditional muffin rise, but delicious all the same!