Mini Lemon Blueberry Bundt (Print)

Delicate mini bundts highlight tangy lemon, fresh blueberries, and subtle sourdough notes for elegant moments.

# Ingredients:

→ 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, 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

# Directions:

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 flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, scraping down the sides of the bowl between additions.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
08 - Divide batter evenly among 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 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 Tips:

01 -
  • Sourdough starter gets a delicious second life instead of going down the drain, and it adds a subtle tang that makes people ask what your secret ingredient is.
  • These bake in under 30 minutes and look fancy enough to impress, so you can actually pull off an elegant dessert without spending your whole afternoon in the kitchen.
  • The blueberries stay whole and jewel-like inside, and the lemon brightness balances the richness perfectly—it feels gourmet but tastes like home.
02 -
  • Don't skip the 10-minute cooling time in the pans—I learned this the hard way when I tried to unmold one too early and it fell apart into sad chunks on my cooling rack.
  • If your sourdough starter is very young or weak, your cakes might not rise quite as much; a mature, bubbly starter gives better lift and flavor.
  • Room temperature ingredients really do matter here—cold eggs and milk won't incorporate smoothly, and you'll end up with a slightly grainy texture that's disappointing after all your care.
03 -
  • If you don't have mini bundt pans, bake this batter in a standard 8-inch round or square pan for about 30 to 35 minutes, then slice it into wedges—the flavor is exactly the same even if the presentation isn't quite as fancy.
  • Save your sourdough discard in a small jar in the fridge specifically for baking; weak or old starter still works beautifully in cakes and muffins even if it's not strong enough for bread.
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