Back to Mini Blueberry Bundt Cakes

Print Options


Card Sizes

Mini Blueberry Bundt Cakes Recipe

Mini Blueberry Bundt Cakes Recipe

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD:3 servings


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1 teaspoon lemon juice
  • Additional blueberries, optional


  • 1. In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
  • 2. Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired. Yield: 3 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 cake (calculated without additional blueberries) equals 571 calories, 18 g fat (10 g saturated fat), 113 mg cholesterol, 522 mg sodium, 97 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Mini Blueberry Bundt Cakes

Sort By :
Reviewed Jun. 25, 2011

"These mini cakes are great, moist and very flavorful, a hit every time I make them, the icing gives just the right amount of sweetness."

Reviewed Jan. 14, 2010

"Question: Would ingred amounts be enough to bake in one regular bundt pan, & if so, what would baking time be?"

Reviewed Aug. 1, 2008

"I have made this 3 times so far this summer and it's a Hit!"

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.