Mini Blueberry Lemon Bundt Cakes

I often go into second-hand stores and go straight to the Homeware section. You can always find some really nice baking pans, tools, or even just find inspiration from what you can find. Last time I went in, I found this mini bundt cake pan. I was so excited and got instantly inspired. Bundt cakes are gorgeous on their own, they make a statement on your table. These mini ones however, will definitely impress anyone you make them for.


I added a dollop of lemon curd to the top of these cakes to bump up that delicious, fresh lemon flavour. However- if you do not want to do the extra step of making and cooling the lemon curd before hand, you can buy pre-made curd, or you can omit it all together. There is lots of gorgeous lemon flavour from the zest we add to the cake, and you also get the zing from the lemon sugar icing on the top. I just added the curd because I like the flavour, and truth be told I already had some made in the fridge.


Now, you may ask, what is the difference between a Bundt cake and a normal cake? The answer simply is that a Bundt cake is one that is made in a bundt pan. (It seems obvious- but there is reasoning) The traditional bundt pan has a hollow middle, so more of the cake batter is touching the edges of a pan than that of a regular cake pan. Therefore, there is more of the batter that is being exposed to high temperatures. This means that bundt cake batter needs to have a higher amount of fat content to create a more moist cake. Bundt pans also require every single bit of the pan to be thoroughly greased before you bake to ensure there is a smooth release at the end of baking. With all of the little grooves and curves this step is very important!

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Photo by Grace Holyoke (2019)

Of course, if you do not have a mini bundt cake pan on hand- don’t worry. You can easily make this into a regular bundt cake. I would double this recipe below to ensure you have enough batter to fill the whole pan.

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Photo by Grace Holyoke (2019)

These really are easy and gorgeous little cakes and I hope you give them a try! If you do, send it to me on instagram @vanillandverbena or use the hashtag #vanillaandverbena.

Even if you just send me a message I really love seeing you recreate my recipes, it brings a big smile to my face!

Mini Blueberry Lemon Bundt Cakes


For the Cake:

  • 1 cup AP Flour
  • 3 tablespoons corn flour cornstarch (notes)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ cup unsalted butter, softened
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons buttermilk, room temp (notes)
  • 3 tablespoons lemon juice (notes)
  • 3 teaspoons lemon zest
  • 1 ½ pints fresh blueberries
  • 1 tablespoon AP Flour

For The Curd:

  • 1/4 cup sugar
  • 3 tablespoon butter , softened
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest

For The Lemon Drizzle

  • 1 cup icing (powdered / confectioners) sugar
  • 2 tablespoons lemon juice


To Make the Lemon Curd:

  1. In a small bowl, beat sugar and butter together with an electric mixer, 2 minutes.
  2. Add egg and beat for 1 minute more.
  3. Mix in lemon juice and lemon zest. The mixture will look curdled, but will become smooth as it cooks.
  4. Pour mixture into a 1-quart saucepan and cook over a medium low heat, whisking frequently, until curd is thick and curdled appearance disappears, 10-12 minutes. Do not let the curd boil.
  5. Remove curd from the heat and transfer to a bowl or jar. Cover with plastic wrap and chill until cold, 1 hour.

For The Cakes:

  1. Preheat the oven to 350F. Use a pastry brush to grease your mini bundt cake tins with melted butter. Coat with flour shaking away the excess then sit on a baking tray. This recipe made 12 mini bundt cakes for me.
  2. Mix together the flour, cornflour, baking powder and baking soda and set aside.
  3. Beat the butter and sugar together until very light and creamy. Add the eggs one at a time, beating well between each. Add the vanilla and beat through.
  4. Gently add one-third of the flour mixture and fold through with a spatula until combined. Add half the buttermilk, fold through. Another third of the flour mixture, fold. Now add the remaining buttermilk, lemon juice and zest and fold through, then repeat with the last of the flour.
  5. Mix together the blueberries and extra flour, then fold into the batter for just 1-2 turns. No more.
  6. Divide the batter among your bundt tins and bake for around 22 minutes until a toothpick comes out with just a crumb or two attached.
  7. Allow to cool for 5 minutes before gently turning out onto a wire cooling rack.

For The Drizzle:

  1. Mix together the lemon juice and icing sugar, then pour over the cooled cakes. Sprinkle with lemon zest.

Put it all together:

  1. Drizzle the cooled bundt cakes with the lemon icing.
  2. Place about a tablespoon of your cooled lemon curd into the top divot of each cake.
  3. Top with fresh blueberries and a dusting of icing sugar.

Note: I glazed my blueberries with some apricot jam that I heated over the stove, this is not necessary but if you want a bit of a shine to your finished blueberries, you can do this as well!

Thank you again to everyone for your continued support, I love and appreciate you all.


Grace Eveline


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