Mini Lemon Blueberry Bundts

I discovered these little cakes by accident on a Tuesday morning when my sourdough starter was bubbling louder than usual and I had a punnet of blueberries threatening to go soft. Rather than make yet another loaf, I wondered what would happen if I mixed that tangy starter into something sweet, and these mini bundts were born. They've since become my go to when I want something that feels fancy but doesn't require me to fuss for hours.

Last spring I made a batch of these for a neighbor's garden tea party, and watching her slice into one and discover all those blueberries peeking through was worth every minute of prep. She asked for the recipe immediately, and that's when I knew I had something special on my hands.

Ingredients

• All purpose flour (2 cups): This is your cake structure, and measuring by weight really does matter here since too much flour makes these dense.
• Baking powder and baking soda (1 tsp and 1/2 tsp): Together they give you that tender crumb and gentle rise without any metallic aftertaste.
• Salt (1/4 tsp): A tiny pinch that makes the lemon sing and keeps sweetness from overwhelming.
• Unsalted butter (1/2 cup): Softened means it creams properly, which is how you get that light texture cakes need.
• Granulated sugar (3/4 cup): Sweet enough to balance the tang without masking the sourdough flavor.
• Eggs (2 large, room temperature): Room temperature eggs emulsify better and create a more tender crumb than cold ones.
• Sourdough starter (1/2 cup): Use either active and bubbly or your discard pile, both work beautifully and add complexity.
• Whole milk (1/2 cup, room temperature): Brings moisture and mellows the sourdough tang just enough.
• Fresh lemon juice and zest (2 tbsp juice, 1 tbsp zest): The brightness here is non negotiable, so use fresh lemons, not bottled juice.
• Vanilla extract (1 tsp): A touch that rounds out all the flavors without announcing itself.
• Fresh blueberries (1 cup): Frozen works too if you skip thawing them, and tossing them in flour keeps them from sinking to the bottom.
• Powdered sugar and lemon juice for glaze: The final touch that makes these look bakery worthy.

Instructions

Prepare your pans and preheat:

Get your oven to 350°F and grease those eight mini bundt pans generously, making sure you get into every curve and crevice. A light dusting of flour after greasing ensures nothing sticks.

Combine your dry ingredients:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl until they're evenly distributed. This step prevents lumps and ensures every bite has balanced leavening.

Cream butter and sugar:

Beat them together for about three minutes until the mixture looks pale and fluffy, like soft clouds. You'll feel the difference when you lift the mixer and see how light it's become.

Add eggs one at a time:

Beat each egg in fully before adding the next, scraping down the bowl to make sure everything is incorporated. This takes a minute longer but creates a better emulsion.

Mix in your wet ingredients:

Add the sourdough starter, milk, lemon juice, zest, and vanilla and stir until everything is combined and smooth. The batter might look slightly curdled at first, but that's normal and it evens out.

Fold in the dry mixture:

Add the flour mixture gradually and mix just until you don't see any streaks of white. Overmixing here toughens the crumb, so stop as soon as everything comes together.

Add the blueberries:

Toss your berries in that tablespoon of flour first to coat them lightly, then fold them in gently so they stay distributed. This prevents them from sinking to the bottom and creates little pockets of fruit throughout.

Fill your pans:

Divide the batter evenly among the eight mini bundt pans, filling each about two thirds full. A small ice cream scoop makes this easier and more uniform.

Bake until golden:

Bake for 22 to 25 minutes, watching for the moment when a toothpick inserted in the center comes out clean. You want just a hint of golden brown on top, not dark.

Cool and invert:

Let the cakes rest in their pans for ten minutes to set slightly, then carefully run a thin knife around the edges and invert them onto a wire rack. This is the moment they reveal their beautiful fluted shape.

Make and drizzle the glaze:

Whisk powdered sugar with fresh lemon juice until you have a smooth, pourable consistency, then drizzle it over the completely cooled cakes. The glaze pools beautifully in all those ridges.

Pin It

These cakes have become my answer to so many moments, from a last minute hostess gift to a quiet Saturday morning with coffee and the newspaper. There's something about a little cake that's just the right portion and looks elegant without any pretense.

Why Sourdough in Dessert

The first time someone pointed out that sourdough starter doesn't just belong in bread, it was like learning a culinary secret. That starter adds a subtle fermented tang that makes people pause and try to figure out what makes these cakes taste so interesting, and the answer catches them off guard. The acidity also reacts with your baking soda to create a lighter, more tender crumb than you'd get with milk and baking powder alone.

The Perfect Lemon Pairing

Lemon juice and sourdough are a match made in the kitchen because they speak the same tangy language. The brightness of fresh lemon zest cuts right through any heaviness and makes these feel light enough for brunch, while the sourdough adds depth so they're still satisfying. The combination is more complex than either ingredient alone could create.

Serving and Storage Ideas

These cakes stay tender for three days in an airtight container, making them perfect for baking ahead. They're beautiful on their own with just the lemon glaze, but a dollop of whipped cream or crème fraîche pushes them into truly special territory.

• Pair them with Earl Grey tea or a sparkling Moscato for a sophisticated afternoon treat.
• Make them the day before a brunch and store them unglazed, then drizzle the glaze just before guests arrive for that fresh bakery appearance.
• If you want to add texture, fold in half a cup of chopped almonds or pistachios along with the blueberries.

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These little bundt cakes remind me why I love baking in the first place, it's the intersection of technique and joy. Make them once and you'll understand why they're worth repeating.

Recipe FAQs

→ What is the role of sourdough starter in these bundts?

The sourdough starter adds natural acidity and complexity, lending a subtle tanginess that enhances the lemon and blueberry flavors while keeping the texture moist.

→ How can I prevent blueberries from sinking in the batter?

Tossing the blueberries with a tablespoon of flour before folding them into the batter helps distribute them evenly and prevents sinking during baking.

→ Can I substitute the sourdough starter with another ingredient?

Yes, plain Greek yogurt can be used as a substitute to maintain moistness and add slight tang without the sourdough complexity.

→ What type of pans should I use for mini bundt cakes?

Use an 8-cavity mini bundt cake pan to achieve the signature shape and ensure even baking for these small, individual cakes.

→ How is the lemon glaze prepared and used?

The glaze is made by whisking powdered sugar with fresh lemon juice until smooth and pourable, then drizzled over cooled bundts to add a bright, sweet finish.

→ What beverages pair well with these lemon blueberry bundts?

Light sparkling wines like Moscato or aromatic teas such as Earl Grey complement the citrus and berry flavors, enhancing the overall tasting experience.