Mini Lemon Blueberry Cakes

My sourdough starter had been sitting in the fridge for weeks, looking a bit sad and neglected, when I decided these miniature bundt cakes were exactly what it needed. There's something magical about using that tangy, living culture in a dessert—it adds this subtle complexity that regular baking powder alone just can't capture. The bright lemon and burst of blueberries came together on a whim one morning, and now I can't imagine making them any other way. These little cakes have become my go-to when I want something that looks fancy but doesn't require hours in the kitchen. They're my proof that elegant desserts don't have to be complicated.

I brought a batch to my friend Sarah's book club last month, and she spent half the evening asking people to guess what made them taste different from regular lemon cakes. Nobody guessed the sourdough starter—everyone just kept eating them and making appreciative noises. That's when I knew these cakes had found their purpose: they're conversation starters disguised as dessert, the kind of thing that makes people feel cared for without you having to spend your whole day in the kitchen.

Ingredients

• All-purpose flour (2 cups): This is your cake's backbone, but don't overthink it—whatever flour you have in your pantry will work beautifully here.
• Baking powder and baking soda (1 tsp and 1/2 tsp): Together these lift your cakes just enough so they stay tender and don't feel dense, which matters more with mini sizes.
• Salt (1/4 tsp): A tiny pinch that makes the lemon flavor pop without tasting salty—it's the secret nobody notices but everybody tastes.
• Unsalted butter (1/2 cup, softened): Softened butter is non-negotiable here; it creams smoothly and creates that light, fluffy texture you want in every bite.
• Granulated sugar (3/4 cup): This sweetens the batter while the sourdough brings subtle tang, creating a beautiful balance that prevents the cakes from tasting one-dimensional.
• Eggs (2 large, room temperature): Room temperature eggs incorporate more air and mix more evenly, which gives you a more tender crumb structure.
• Sourdough starter (1/2 cup active or discard): This is where the magic happens—that fermented complexity cuts through sweetness and adds a moisture that keeps cakes soft for days.
• Whole milk (1/2 cup, room temperature): Warm milk helps everything combine smoothly and prevents the batter from seizing up when you mix in the tangy sourdough.
• Fresh lemon juice and zest (2 tbsp juice, 1 tbsp zest): The juice adds moisture and tang while the zest brings that bright, essential lemon oil that makes people close their eyes when they taste it.
• Vanilla extract (1 tsp): A small amount that deepens the other flavors without announcing itself—it's like adding dimension to a painting.
• Fresh blueberries (1 cup): Use frozen if you can't find fresh, but don't thaw them—frozen berries hold their shape better and bleed less into the batter.
• Flour for tossing blueberries (1 tbsp): This simple trick keeps berries from sinking to the bottom of your pans, so every slice gets that beautiful blueberry distribution.
• Powdered sugar and lemon juice for glaze (1 cup and 2-3 tbsp): The glaze takes these cakes from pretty to stunning, with that signature glossy finish that catches the light.

Instructions

Get Your Oven and Pans Ready:

Preheat to 350°F while you gather your mini bundt pans—grease each one generously with butter or spray, then dust lightly with flour to prevent sticking. This prep work takes two minutes but saves you heartbreak when you're trying to invert the cakes.

Combine Your Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until everything is evenly distributed. You're creating a smooth, aerated blend that'll help your cakes rise evenly without any dense pockets.

Cream Butter and Sugar Together:

Beat them for about three minutes until the mixture looks pale, fluffy, and doubled in volume—this is when you're incorporating air that'll make your cakes light and tender. You'll actually hear the mixer working differently as the texture changes.

Add Eggs One at a Time:

After each egg, scrape down the bowl sides so everything incorporates evenly and you don't end up with streaks of egg white in your batter. This patient step takes an extra minute but makes a real difference in your final crumb.

Mix in Your Sourdough and Flavorings:

Add the sourdough starter, milk, lemon juice, zest, and vanilla, mixing until well combined but not beaten—you want a smooth batter, not an airy one at this stage. The mixture might look slightly curdled because of the acid from the lemon and sourdough, which is completely normal and actually a good sign.

Fold in the Dry Ingredients Gently:

Add the flour mixture gradually, mixing just until combined—stop as soon as you don't see dry flour streaks anymore. Overmixing here develops gluten and makes your cakes tough instead of tender, so resist the urge to keep going.

Add the Blueberries Carefully:

Toss them with a tablespoon of flour first, then gently fold them in using a spatula so you don't crush them or create dark streaks through your batter. This flour coating acts like a barrier, keeping the berries suspended and distributed throughout.

Fill Your Mini Bundt Pans:

Divide the batter evenly among all eight pans, filling each about two-thirds full so the batter has room to rise without overflowing. A small ice cream scoop makes this surprisingly easy and ensures each cake is the same size.

Bake Until Golden and Set:

Bake for twenty-two to twenty-five minutes—your oven might run slightly hot or cool, so start checking around the twenty-minute mark. A toothpick should come out clean or with just a few moist crumbs, not wet batter.

Cool Before Turning Out:

Let the cakes sit in their pans for ten minutes so they firm up enough to unmold without breaking—this patience prevents disasters. Then carefully invert each one onto a wire rack, tap gently if needed, and let them cool completely.

Make Your Glaze and Finish:

Whisk powdered sugar with lemon juice until smooth and pourable, then drizzle it over the cooled cakes in whatever pattern feels right. The glaze will set slightly as it cools, creating that beautiful matte finish.

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My neighbor brought over homemade raspberry jam one afternoon, and I immediately thought about how perfect a dollop would be on top of these cakes alongside the glaze. We ended up testing it right then, and suddenly what started as a simple lemon blueberry cake became this whole occasion—tea, conversation, the kind of moment that reminds you why you bake in the first place. These little cakes have a way of turning an ordinary afternoon into something worth remembering.

The Sourdough Secret

Using sourdough starter in dessert surprised me the first time I tried it, because I expected it to taste sour or overpowering, but instead it added this subtle earthiness that made the lemon flavor sing louder. The fermentation also creates more tender, moist crumbs than regular baking alone, which is why these cakes stay fresh-tasting for several days. You don't need a perfectly bubbly, just-fed starter—even discard starter works beautifully here, so this is a great way to use up that starter you'd otherwise toss.

Why Mini Bundt Cakes Matter

There's something about the shape that makes people feel special eating them—it's like serving individual cakes instead of slices of one big cake, which somehow feels more generous even though you're using the same amount of batter. The bundt shape also creates all that beautiful surface area that the glaze clings to, making each cake look polished and elegant. Plus, the smaller size means faster baking and shorter cooling time, which is perfect when you want homemade elegance without spending your whole day in the kitchen.

Lemon Glaze and Beyond

The glaze is simple but transformative—just powdered sugar and lemon juice in proportions you can adjust based on how thick or thin you want it. Sometimes I make it thicker so it clings to the sides of the cakes, other times I make it thinner so it pools slightly on top, creating that glossy finish. The beauty of this recipe is that you can serve the cakes plain, with just the glaze, or get creative with whipped cream, crème fraîche, or even a light dusting of lemon zest for extra pop.

• Fresh whipped cream or crème fraîche makes these feel ridiculously luxurious and adds a cool contrast to the warm spice of the sourdough.
• A light dusting of finely grated lemon zest on top of the glaze adds visual appeal and one more layer of bright flavor.
• These cakes are wonderful with tea, coffee, or a glass of something sparkling if you're feeling fancy.

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These mini bundt cakes have become my answer to the question of what to bring when you want to impress but also want to feel relaxed about it. They're the kind of recipe that makes you look like you spent hours in the kitchen when you really only needed forty-five minutes and a sourdough starter that needed rescuing.

Recipe Questions & Answers

→ How do I prevent blueberries from sinking?

Toss the blueberries lightly in flour before folding them into the batter; this helps keep them evenly distributed during baking.

→ Can I substitute the sourdough starter?

Yes, plain Greek yogurt can be used as a substitute to maintain moisture and tenderness.

→ What is the ideal baking temperature and time?

Bake the mini bundt cakes at 350°F (175°C) for 22–25 minutes until a toothpick inserted into the center comes out clean.

→ How should I prepare the pans before baking?

Grease the mini bundt pans well with butter or nonstick spray and lightly dust with flour to ensure easy release.

→ What best pairs with these lemon blueberry cakes?

They pair wonderfully with sparkling Moscato or a cup of Earl Grey tea for a delightful experience.