Mini Lemon Blueberry Cakes (Print-Friendly)

Tender mini bundt cakes with bright lemon and sweet blueberries enriched by a subtle sourdough depth.

# 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 and not thawed
14 - 1 tablespoon all-purpose flour for tossing blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice

# How To Make It:

01 - Preheat oven to 350°F. Grease 8 mini bundt cake pans generously with butter or nonstick spray and lightly flour them.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
05 - Mix in the sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
07 - Toss the blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
08 - Divide the batter evenly among the prepared mini bundt pans, filling each approximately 2/3 full.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cakes cool 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. Drizzle over cooled bundt cakes before serving.

# Expert Advice:

01 -
  • The sourdough starter gives you a tender crumb with surprising depth, making people ask what your secret ingredient is.
  • Mini bundt cakes are irresistibly photogenic and perfectly portioned, so you feel less guilty about having seconds.
  • Lemon and blueberry is the kind of flavor combo that tastes bright and fresh no matter what season you're baking in.
02 -
  • Don't skip the step where you toss blueberries with flour—learned this the hard way when all my berries sank to the bottom of one pan and created a soggy layer.
  • Room temperature eggs and milk actually matter here because cold ingredients won't mix smoothly with the sourdough, and you'll end up with a curdled-looking batter that bakes unevenly.
03 -
  • Invest in quality mini bundt pans with a nonstick coating—they make unmolding infinitely easier and prevent those heartbreaking moments when a cake sticks.
  • If your sourdough starter is very strong-smelling, use discard starter instead of your active starter, because sometimes the flavor can be too intense and overpower the delicate lemon and blueberry.
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