Mini Bundt cakes have become quite popular and trendy and they are ideal individual desserts that present so attractively on a plate. Today, I used my pan of fluted mini Bundt pan molds (each having a 1-cup capacity) to make individual Mini Blueberry Bundt Cakes with a lemon glaze.
The Mini Bundt Pan
There are various sizes and shapes of mini Bundt pans and the pan containing molds with 1-cup capacity each usually contains six individual molds. These pans are generally quite readily available in many places.
Some mini Bundt pan molds have a center tube that extends all the way from bottom to rim of each mold, leaving a hole in the center of each baked cake. Others, like mine shown above, do not leave a hole in the center of each baked cake but rather just a small indent on the top of the cakes. I prefer this style of pan because the small indent allows me to fill it with a citrus curd, a dollop of whipped cream, and/or fresh fruit.
The style of pan will affect the baking time so, if you are using a style other than the one shown in the photo above, be sure to use the old tried, true, and tested methods for determining when a cake is done – inserting a cake tester or toothpick into the center (or close to the center) of one of the mini cakes. If the cake tester comes out clean, and the cakes spring back from a light touch, the cakes are baked.
Note also that the baking times I have provided for these cakes are a gauge only as oven temperatures vary and baking times are also dependent on the amount of batter in each mold as well as size and shape of the mini Bundt pan molds used.
The fluted and swirled molds, characteristic of Bundt pans of any size, have lots of crevices. The key to ensuring the cakes release intact from the molds is to grease the molds very well with shortening, ensuring that every crevice is individually greased. I also recommend a light sprinkling of flour into each mold and giving the pan a good shake to ensure the flour is well distributed in the molds. Shake out and discard any excess flour. Cooking oil spray can be used in lieu of shortening to prepare the molds; however, I find cooking sprays can damage bakeware, causing staining and discoloration.
These cakes can be made in smaller Bundt molds than the 1-cup capacity ones I use. However, the baking times will obviously be altered and you will have to rely upon your baking experience and a cake tester to determine when the cakes are baked as I have not tested these cakes in any pan shapes or sizes other than the pan shown in the photo. Whatever mini Bundt pans are used, be sure to fill the molds no more than two-thirds full of batter as the cakes will rise and you don’t want them spilling out over the tops of the molds and ruining the shape of the cakes. This recipe has enough batter for five (5) mini Bundt cakes baked in molds that have a 1-cup capacity.
The Cake Batter
The batter in these little cakes is really quite simple and, for the most part, is made with basic pantry staples. The cakes have a lovely tender, moist crumb and a rich, creamy/velvety texture and much of this can be attributed to the addition of sour cream as an ingredient. With its acidic properties, the sour cream also serves the very important function of activating the baking soda which, in addition to the baking powder, gives these mini cakes their lovely rise.
Sour cream is a constant staple in my refrigerator and I use sour cream in many of my baked goods because of the texture it creates and its ability to add moisture to the batter without thinning it in the same way that milk, for example, would. As you know, dry ingredients are typically added to a cake batter in three additions alternately with two additions of liquid ingredients. Because it adds moisture, I consider the sour cream to be part of the moisture ingredients in these little Bundt cakes so I add the sour cream after the first addition of dry ingredients then add a small amount of milk after the second addition.
Of course, sour cream with its high fat content, is going to contribute to a rich and creamy cake texture. For all the positive attributes sour cream provides to these mini Bundt cakes, I recommend no substitutions.
Either fresh or frozen blueberries can be used in this recipe. I use high bush blueberries in these mini cakes. They give a lovely big burst of blueberry! Gently fold in the blueberries and do not stir them as that will break down the berries and release their juices causing the batter to turn blue. The addition of freshly squeezed lemon juice and lemon zest pairs very well with the blueberries and adds flavor to the cakes.
Serving the Cakes
The cakes can be eaten plain, dusted with icing sugar, or they can be drizzled with a glaze as shown in the photos. When making the glaze, start with a tablespoon of lemon juice to moisten the icing sugar then add additional lemon juice in very small amounts until the desired drizzling consistency is reached.
Because my mini Bundt molds do not have a hole in the center, I have a nice little indent in the top of each cake that I like to fill with some lemon curd and top with some fresh blueberries. Alternatively, the curd could be served on the side to complement each cake or the cakes could be dressed with a dollop of whipped cream which would be lovely, too.
These Mini Blueberry Bundt Cakes are best eaten the day they are made. They do, however, freeze very well but I do not recommend applying the glaze before freezing the cakes. Their freezability makes mini Bundt cakes ideal for the smaller household as the personal-sized cakes can be thawed when only one or two servings are desired.
Mini Blueberry Bundt Cakes
Ingredients for Cakes:
1/3 cup butter, softened at room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1½ tbsp freshly squeezed and strained lemon juice
2 tsp finely grated lemon zest
1¼ tsp pure vanilla extract
1/8 tsp pure almond extract
1 1/8 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1/3 cup sour cream, room temperature
3 tbsp milk, room temperature
2/3 cup (slightly rounded) high bush blueberries, fresh or frozen
Shortening for greasing pan molds.
Ingredients for Glaze:
¾ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
Apx. 1 tbsp + 1-2 tsp lemon juice
Method for Cake:
Bring butter, eggs, sour cream, and milk to room temperature.
Combine and whisk together the all-purpose flour, baking powder, baking soda, and salt in small bowl. Set aside.
Position oven rack to center position and preheat oven to 350°F.
Prepare the non-stick mini fluted tube (Bundt) pan with 1-cup individual molds as follows: Grease five (5) molds with shortening, ensuring that every crevice is well greased. Sprinkle lightly with flour and shake pan to distribute flour all around the molds. Shake out and discard excess flour.
Position oven rack to center position and preheat oven to 350°F.
In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 30-45 seconds. Add sugar and beat approximately 1½ – 2 minutes at medium speed, stopping to scrape sides and bottom of bowl as necessary.
Reduce speed to medium low and add the eggs, one at a time, beating well after each addition. Add the lemon juice and zest along with the vanilla and almond extracts, and beat to blend ingredients.
With mixer on slow speed, add one-third of the dry ingredients. Increase speed to medium low and beat for about 30 seconds, or just until the ingredients are fully incorporated. Add the sour cream and beat until blended then add another one-third of the dry ingredients, mixing for a further 30 seconds, until well incorporated into the batter. Scrape sides and bottom of bowl to ensure all ingredients are blended into batter. Add the milk, beat, and then add the remaining dry ingredients. Increase mixer speed to medium and beat mixture for approximately 1 minute.
Remove bowl from mixer stand and gently fold in the blueberries. Do not stir berries as that can cause them to break down and release their juices causing the batter to turn blue. Divide mixture evenly between the 5 prepared mini Bundt pan molds, filling each no more than two-thirds full of batter. Using a knife or small offset spatula, evenly spread mixture in each mold.
Bake cakes for 25-30* minutes or until cakes spring back from a light touch and a cake tester inserted into the centers of one or two of the cakes comes out clean. Let cakes rest in pan for 10 minutes then place a large wire cooling rack over the top of the pan and flip it over to release the individual cakes. Let cakes cool completely before glazing and serving. Cakes are best served the day they are baked but do freeze well.
Method for Glaze:
In small bowl, add 1 tablespoon lemon juice to ¾ cup sifted icing sugar and stir with a whisk. Add additional lemon juice in small amounts and whisk until smooth and desired drizzling consistency is reached. Drizzle glaze over completely cooled cakes.
*Note: Baking times given are to be used as a gauge only as oven temperatures vary and baking times will also be determined by the size and shape of the mini Bundt pan molds as well as the amount of batter in each mold.
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Mini Blueberry Bundt Cakes
Ingredients
Ingredients for Cakes:
- 1/3 cup butter, softened at room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1½ tbsp freshly squeezed and strained lemon juice
- 2 tsp finely grated lemon zest
- 1¼ tsp pure vanilla extract
- 1/8 tsp pure almond extract
- 1 1/8 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1/3 cup sour cream, room temperature
- 3 tbsp milk, room temperature
- 2/3 cup (slightly rounded) high bush blueberries, fresh or frozen
- Shortening for greasing pan molds
Ingredients for Glaze:
- ¾ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
- Apx. 1 tbsp + 1-2 tsp lemon juice
Instructions
Method for Cake:
-
Bring butter, eggs, sour cream, and milk to room temperature.
-
Combine and whisk together the all-purpose flour, baking powder, baking soda, and salt in small bowl. Set aside.
-
Position oven rack to center position and preheat oven to 350°F.
-
Prepare the non-stick mini fluted tube (Bundt) pan with 1-cup individual molds as follows: Grease five (5) molds with shortening, ensuring that every crevice is well greased. Sprinkle lightly with flour and shake pan to distribute flour all around the molds. Shake out and discard excess flour.
-
Position oven rack to center position and preheat oven to 350°F.
-
In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 30-45 seconds. Add sugar and beat approximately 1½ - 2 minutes at medium speed, stopping to scrape sides and bottom of bowl as necessary.
-
Reduce speed to medium low and add the eggs, one at a time, beating well after each addition. Add the lemon juice and zest along with the vanilla and almond extracts, and beat to blend ingredients.
-
With mixer on slow speed, add one-third of the dry ingredients. Increase speed to medium low and beat for about 30 seconds, or just until the ingredients are fully incorporated. Add the sour cream and beat until blended then add another one-third of the dry ingredients, mixing for a further 30 seconds, until well incorporated into the batter. Scrape sides and bottom of bowl to ensure all ingredients are blended into batter. Add the milk, beat, and then add the remaining dry ingredients. Increase mixer speed to medium and beat mixture for approximately 1 minute.
-
Remove bowl from mixer stand and gently fold in the blueberries. Do not stir berries as that can cause them to break down and release their juices causing the batter to turn blue. Divide mixture evenly between the 5 prepared mini Bundt pan molds, filling each no more than two-thirds full of batter. Using a knife or small offset spatula, evenly spread mixture in each mold.
-
Bake cakes for 25-30* minutes or until cakes spring back from a light touch and a cake tester inserted into the centers of one or two of the cakes comes out clean. Let cakes rest in pan for 10 minutes then place a large wire cooling rack over the top of the pan and flip it over to release the individual cakes. Let cakes cool completely before glazing and serving. Cakes are best served the day they are baked but do freeze well.
Method for Glaze:
-
In small bowl, add 1 tablespoon lemon juice to ¾ cup sifted icing sugar and stir with a whisk. Add additional lemon juice in small amounts and whisk until smooth and desired drizzling consistency is reached. Drizzle glaze over completely cooled cakes.
Recipe Notes
*Note: Baking times given are to be used as a gauge only as oven temperatures vary and baking times will also be determined by the size and shape of the mini Bundt pan molds as well as the amount of batter in each mold.
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