Lemon Mini Bundt Cakes with Blackberry Glaze
These lemon mini bundt cakes scream spring! They are bright, citrusy, and finished with a sweet blackberry glaze. Perfectly portioned and easy to bake, they’re a show-stopping dessert for any spring table.
What Are Mini Lemon Bundt Cakes
Mini bundt cakes are small, individual cakes baked in small bundt pans (think of a muffin pan, but molded with decorative ridges to look like a bundt cake. My recipe pairs a from-scratch batter with citrus and combines it with a blackberry glaze made from fresh blackberries. Why the name Bundt? Where did it all start? Here is a great resource about the history of the bundt pan.
Can I Use Frozen Blackberries In This Recipe?
Yes, you can substitute fresh blackberries for the same quantity of frozen ones. No need to thaw; simply add them straight to the saucepan. Skip adding the water, since frozen berries release liquid as they cook.
Why You’ll Love This Lemon Mini Bundt Cake Recipe
- Show-stopping: Jewel-toned glaze has just the right amount of texture to stay in place and not run down the sides of your lemon mini bundt cake.
- Single-size portions: better than a traditional lemon blackberry bundt cake, a small bundt cake is easier for entertaining, since there is no slicing involved.
- Occasion-worthy: Perfect for Easter, baby showers, or part of a Mothers Day brunch.
Table of Contents
- What Are Mini Lemon Bundt Cakes
- Can I Use Frozen Blackberries In This Recipe?
- Why You’ll Love This Lemon Mini Bundt Cake Recipe
- Ingredients
- How To Make A Lemon Mini Bundt Cake with Blackberry Glaze
- Substitutions & Variations For Mini Bundt Cakes
- ★ Expert Tips
- Make Ahead and Storage Info
- Lemon Mini Bundt Cakes FAQs
Ingredients
- All-Purpose Flour, Baking Powder & Baking Soda: Work together to create lift and keep the crumb light.
- Unsalted Butter: Let’s you control the amount of salt.
- Granulated Sugar: Sweetens the batter and helps balance the citrus flavor.
- Greek Yogurt: Keeps the cakes moist and adds a slight tang.
- Lemon Juice and Lemon Zest: Bring fresh citrus flavor that brightens the crumb.
- Eggs: Bind the batter and add structure.
- Blackberries: Cooked down into a jewel-toned glaze with sugar and water.
- Powdered Sugar: Thickens the glaze into that honey-like drizzle.
- Heavy Cream: Adds richness and lightens the color of the glaze.
- Lemon Slices: A fresh garnish that finishes the presentation.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How To Make A Lemon Mini Bundt Cake with Blackberry Glaze
1. Whisk together flour, baking powder, baking soda, and salt until evenly combined.
2. Beat butter and sugar until light and fluffy, then mix in yogurt, lemon juice, and zest.
3. Blend in the eggs; the batter may look curdled, but it will bake up perfectly smooth.
4. Mix in the dry ingredients until just combined. Let the batter rest for 5 minutes.
5. Scoop batter into mini bundt pans, filling each three-quarters full.
6. Cook blackberries, sugar, and water (skip water if using frozen berries) until syrupy, then strain
7. Whisk powdered sugar, cream, and blackberry juice into a thick honey-like glaze.
8. Drizzle glaze over cooled cakes and finish with lemon slices.
Substitutions & Variations For Mini Bundt Cakes
There are numerous ways to enjoy this mini bundt cake recipe. You can substitute blueberries, Meyer lemons, or even bake this as a larger bundt cake – see details below:
- Create a coconut lemon bundt cake version by adding 3 tablespoons of unsweetened coconut flakes to the batter.
- Instead of a blackberry glaze, substitute the same amount of blueberries for a mini lemon blueberry bundt cake (the flavors of lemon and any berry pair well together).
- Make a regular-sized lemon blackberry bundt cake instead, using the same recipe.
- Try swapping Meyer lemons for a softer, floral flavor that turns this recipe into a delicious Meyer lemon bundt cake.
★ Expert Tips
For a perfectly textured blackberry glaze that won’t drip down the sides of your bundt cakes, try the drizzle test. Spoon a small amount of glaze along the rim of a glass:
Ideal texture: thick enough to slowly move down the side and stop partway.
Too thin: it runs straight to the bottom — whisk in more powdered sugar.
Too thick: it doesn’t budge, thin out the glaze with one teaspoon at a time of blackberry juice or heavy cream .
This simple test ensures your glaze sets beautifully on your lemon mini bundt cakes without sliding off.
Make Ahead and Storage Info
Room Temperature: Place your leftover mini lemon bundt cake in an airtight container, away from direct sunlight, for up to 2 days.
Refrigerator: Keeps well in an airtight container for up to 4 days.
Make Ahead/Freezer Instructions: This mini lemon bundt cakes recipe freezes well and can be made up to 3 months ahead of time. Place them (unglazed) in a zippered freezer bag, then thaw at room temperature before glazing. I don’t recommend freezing already-glazed mini bundt cakes, as the glaze won’t hold when thawed.
Lemon Mini Bundt Cakes FAQs
Yes, you can add frozen blackberries directly to the saucepan when making the glaze. There’s no need to thaw them first, and you can omit the added water since frozen berries release plenty of liquid as they heat.
Ensure the bundt pan is properly greased, and allow the cakes to cool for 5 minutes before inverting. Loosen the edges with a mini spatula if needed, and they should come out clean.
Yes. Unglazed mini bundt cakes can be made a day or two in advance or frozen for up to 3 months ahead. Bake and cool the cakes, then place them in a zippered freezer bag or an airtight container. On the day you plan to serve them, glaze the mini lemon cakes and allow them to set before enjoying.
Lemon Mini Bundt Cakes with Blackberry Glaze
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter
- 1 ¼ cups (248g) granulated sugar
- ¾ cup (210g) full-fat Greek yogurt, room temperature
- Juice of 1 large lemon about ¼ cup
- 2 tablespoons lemon zest
- 3 eggs room temperature
Blackberry Glaze:
- 3 ounces (85g) fresh blackberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon water
- 3 to 4 cups (340g to 454g) powdered sugar
- 1 tablespoon heavy cream
- Lemon slices for garnish
Equipment
- fine mesh sieve Medium
Instructions
- Preheat oven to 350°F (177°C). Generously grease 2 mini bundt cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat butter and 1 ¼ cups granulated sugar on high until light and fluffy.
- Reduce speed to low and mix in yogurt, lemon juice, and lemon zest. (The batter will look loose and have a lot of liquid, so it’s important to mix on low).
- Add the eggs and continue mixing. The batter may appear curdled, but will bake into soft, moist cakes.
- Add the flour mixture and mix at low speed until just combined. Let the batter rest for 5 minutes.
- Spoon batter into the prepared pans with a cookie scoop, filling each cavity three-quarters full.
- Bake for 18-22 minutes until the mini bundt cakes are puffed up and golden around the edges.
- Cool bundt cakes in the pan for 5 minutes, then carefully invert them onto a wire rack to cool completely.
- For the glaze: combine blackberries, ¼ cup granulated sugar, and water in a small saucepan over medium-high heat.
- Bring to a boil, then reduce the heat to a simmer for 4 or 5 minutes, or until slightly thickened.
- Strain the mixture through a fine-mesh sieve, discarding the pulp.
- In a small bowl, whisk together 2 ½ cups powdered sugar, 1 tablespoon heavy cream, and 2 tablespoons of the blackberry juice until smooth and glossy. Adjust with more powdered sugar (for thicker glaze) or blackberry juice (for thinner).
Notes
Planning a Mothers Day brunch buffet menu? These mini bundt cakes, along with my Puff Pastry Mini Quiches and Banana, Peach, Papaya Smoothies, make a great addition to celebrate Mom.
