Best 2 Mini Blueberry Bundt Cakes Recipes

Indulge in a delightful culinary journey with our enticing Mini Blueberry Bundt Cakes, an irresistible treat that combines the classic flavors of sweet blueberries and moist, tender cake. Each bite offers a burst of juicy blueberries, perfectly complemented by a golden-brown crust and a sprinkle of powdered sugar.

These miniature bundt cakes are not just a feast for the taste buds but also a feast for the eyes. Their charming individual size makes them perfect for any occasion, whether it's a cozy tea party, a festive gathering, or simply a sweet treat to brighten your day. With a variety of recipes included, this article caters to different dietary preferences and skill levels.

From the classic Blueberry Bundt Cakes to the gluten-free, vegan, and even dairy-free variations, there's a recipe here for everyone. Each recipe is carefully crafted with detailed instructions and helpful tips to guide you through the baking process.

So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure. Let's create a symphony of flavors and aromas that will fill your kitchen and warm your heart.

Here are our top 2 tried and tested recipes!

MINI BLUEBERRY BUNDT CAKES

Mini Blueberry Bundt Cakes image

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 3 servings.

Number Of Ingredients 14

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large 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
LEMON ICING:
1/2 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1 teaspoon lemon juice
Additional blueberries, optional

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.

Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.

MINI BLUEBERRY BUNDT CAKES

Mini Blueberry Bundt Cakes image

Make and share this Mini Blueberry Bundt Cakes recipe from Food.com.

Provided by looneytunesfan

Categories Dessert

Time 45m

Yield 3 mini cakes

Number Of Ingredients 13

Ingredients

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

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.

Nutrition Facts : Calories 574.6, Fat 18.1, SaturatedFat 10.6, Cholesterol 113, Sodium 458.3, Carbohydrate 97.4, Fiber 2.9, Sugar 61.6, Protein 7.9

Tips:

Use fresh blueberries: Fresh blueberries will give your cakes the best flavor and texture. If you only have frozen blueberries, thaw them completely and drain them well before using.
Don't overmix the batter: Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
Fill the bundt cake molds only halfway: The cakes will rise as they bake, so you don't want to overfill the molds.
Bake the cakes until a toothpick inserted into the center comes out clean: This is the best way to tell if the cakes are done baking.
Let the cakes cool completely before glazing them: This will help the glaze set properly.

Conclusion:

These mini blueberry bundt cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and fluffy, with a sweet and tangy glaze. Whether you are serving them for breakfast, brunch, or dessert, these cakes are sure to be a hit.