Best 6 Mini Blueberry Bundt Cakes Recipes

BLUEBERRY BUNDT® CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
• Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small mixing 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.
• Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 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.
• For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
• NOTE: If using frozen blueberries, do not thaw before adding to batter.

MINI BLUEBERRY BUNDT CAKES

Steps:

• Preheat oven to 350 degrees.
• Spray mini bundt cake pan with non-stick cooking spray.
• Whisk together flour, salt, and baking soda; set aside
• Beat butter and cream cheese together until smooth.
• Add sugar and beat until light and fluffy.
• Add eggs, one at a time, incorporating throughly before the next addition
• Stir in extract and fresh blueberries.
• Spoon batter into mini bundt cake pan, filling each crevice 2/3 way full.
• Bake for 20-23 minutes or until a knife inserted near the centers comes out clean.
• Remove from oven and cool in a pan on a wire rack for 5 minutes.
• Remove from molds and cool completely.
• To make the frosting, beat the cream cheese and butter together until smooth.
• Add the powdered sugar and vanilla and beat on low until incorporated.
• Increase mixer speed to high and beat for an additional 3-4 minutes.
• Spoon frosting over cakes and top with fresh blueberries.

MINI BLUEBERRY BUNDT CAKES

Steps:

• 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.
• 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.

MINI BLUEBERRY BUNDT CAKES

Steps:

• 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. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

MINI BLUEBERRY CAKES

Steps:

• Heat oven to 375ºF.
• Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
• Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.