After putting my hands on a new Mini Bundt Cake Pan, I knew I had to put it to use straight away. And just like that, I made these delicious Mini Lemon Bundt Cakes with Blueberry Glaze.This post may contain affiliate links to products. We may receive a commission - at not cost to you - for purchases made through these links.
I’m not going to lie; randomly coming across a fun, new (and cheap) baking pan makes me incredibly happy. Maybe even more than finding an awesome new cook book in a second hand shop! I already had a couple of large Bundt Cake pans in my collection, but the idea of making mini version of these delicious cakes was too tempting to pass. So I obviously bought it!
What is a Bundt Cake
Although it sounds like it should refer to a specific type of cake, a Bundt cake actually gets its name from the Bundt Pan used to bake it – not a distinctive recipe. A Bundt Pan is easily recognisable by its ring shape with grooved or fluted sides.
Because of its particular shape, more of the cake batter is exposed to heat. That not only mean that the cake will bake relatively fast, it also creates a delicious cake that has crusty exterior and a soft, moist interior. It is the perfect cake to top with a glaze or icing!
A Bundt Pan is not too different from a Tube Pan used to make Angel Food Cake, or recipes like my Chocolate Chiffon Cake. Nordic Ware has actually trademarked the name “Bundt Pan” so you will find many other pans that have the same special shape but a different name. I personally call any baking pan that has a ring shape, tube centre and grooved edges a Bundt Pan…You will find many different types of beautiful Bundt Pans – some rather simple, others highly ornamented like this one or this one.
How to make a Fruit Glaze
For this recipe, I decided to make a Blueberry Glaze to go with my Mini Lemon Bundt Cakes. I absolutely love to make Fruit Glazes to go over my cakes and sweets. I find them not only so easy to make but beautifully colourful, shiny and tasty! If you have tried some of my recipes, you know that I tend to use almost no added sugar to my desserts – and my Fruit Glazes are no exceptions. For me, it is all about tasting the delicious fruit for a burst of flavour rather than bringing sweetness!
To make a Fruit Glaze out of any fruit, you will need a few ingredients:
- Your choice of fruit
- A Gelling Agent – I always use Agar Agar Powder.
The fruit is blended to get a really smooth puree then passed through a sieve to keep the liquid part only. The Cornstarch is used to thicken that liquid and the Agar Agar Powder to create a fruit glaze that will set really fast. You could use gelatine to make a fruit glaze, but it will require a few hours to start setting before using it over your cake. To make this Blueberry Glaze, I also used a little bit of Icing Sugar because this type of sugar almost always has some added Cornstarch or Tapioca Starch, which will help you get a thicken glaze. I also added a little bit of Milk to get a lighter colour and a few drops of Lemon Juice for flavouring.
Mini Lemon Bundt Cakes with Blueberry Glaze
Associating Lemon and Blueberries is such a classic flavour combo, and for right reasons. It is simply delicious! The super tangy lemon is perfectly balanced by the sweet, light Blueberries. I did not go crazy here and went for a classic flavour with these Mini Lemon Bundt Cakes with Blueberry Glaze! Check out my other favourite recipes combining Lemon and Blueberries:
- Vegan No Bake Mini Blueberry Tarts
- Vegan Blueberry and Lime Raw Cheesecake
- Lemon and Blueberry Muffins
- Lemon Panna Cotta with Fresh Blueberries from Claire at Sprinkle and Sprouts
- Gluten Free Blueberry Cake by Alexandra et It’s not Complicated
I have used Greek Yogurt to make the Mini Lemon Bundt Cakes and it gave them a super light and fluffy texture. You will get a rather liquid batter but don’t worry – it will bake perfectly in the oven! Once the Mini Lemon Bundt Cakes are baked and have had time to cool down, it will be time to prepare the Blueberry Glaze. You can either create a “dripping effect” with the glaze like I did here, or fully glaze the mini bundt cakes. I tried both options, and they were equally delicious!
To finish the recipe, I made a quick Blueberry Compote to fill the centre of the Bundt Cakes and topped them with some Lemon Peals. Make sure you are using a Non-Stick Mini Bundt Pan so that your cakes don’t get stuck. I also highly recommend greasing your Mini Bundt Pan with either butter or a cooking oil spray. For this recipe, I have used a 12 Cavity Mini Bundt Pan and you should get exactly the right amount of cake batter to fill them all!
Mini Lemon Blueberry Bundt Cake Recipe
Mini Lemon Bundt Cakes with Blueberry Glaze
Mini Lemon Bundt Cake
- 60 gr Melted Butter
- 40 gr Caster Sugar
- 2 Eggs
- 1 Lemon – Zest and Juice
- 1/2 cup Greek Yogurt
- 1/3 cup Full Cream Milk
- 100 gr Plain Flour
- 1/2 tbsp Baking Powder
- 1 pinch Salt
- 150 gr Blueberry (fresh or frozen)
- 3 tbsp Milk
- 1,5 tbsp Lemon Juice
- 2 tbsp Icing Sugar
- 1/2 tbsp Cornstarch
- 1/2 teasp. Agar Agar Powder
- 80 gr Blueberries (fresh or Frozen)
- 1 tbsp Lemon Juice
- 2 tbsp Brown Sugar
Mini Lemon Bundt Cakes
- Preheat your oven on 180’C.
- Mix the Melted Butter and Caster Sugar, then add the Eggs.
- Gradually add the Lemon Zest, Lemon Juice, Greek Yogurt then Milk.
- Sift in the Flour, Baking Powder and Salt and mix until smooth.
- Grease your Mini Bundt Cakes Pan with a cooking oil spray or butter. Pour the Lemon Bundt Cake batter in each mold, stopping just before they get full.
- Bake for 10 to 15 minutes or until the tip of a knife comes out clean.
- Remove from the oven and set aside to cool down for 5 minutes before flipping the pan over on a cooling rack. Let the cakes cool down completely.
- Defrost the Blueberries (if using frozen ones) and place in your mixer with the Milk, Lemon Juice, Icing Sugar and Cornstarch. Blend until smooth.
- Pass through a sieve to remove any thick pieces and place it in a small pot. Keep whisking until it starts to boil, then add the Agar Powder. Whisk for another minutes then remove from the stove. Set aside to cool for 5 minutes (see note 1)
- Directly pour over the Mini Lemon Bundt Cakes and set aside to cool down.
- Put the Blueberries, Lemon Juice and Brown Sugar in a small pot. Place on low heat on your stove and leave to cook for about 10 to 15 minutes. You want the blueberries to be still whole but very soft.
- When cool, Add a little bit of Blueberry Compote in the middle of each Mini Bundt Cake.
- Optional: Finish with some Lemon Zest and Desiccated Coconut.