I love when a recipe can double as a dessert or breakfast, and these Mini Blueberry Bundt Cakes are perfect for either! The blueberry bundts are made with greek yoghurt which makes them tangy and tender, gives them a healthier twist and totally qualifies them as breakfast! They are great on their own or with a sweet blueberry glaze. The bundt cakes soak up the glaze so well and it all just melts into delicious blueberry goodness!
Reader Review:
Absolutely the best recipe I've made tried it twice once with blueberries once with nectarines. Easy to read recipe with the ingredients and measurements each step of the way love love love.
⭐⭐⭐⭐⭐ - Denise
When to serve Mini Blueberry Bundt Cakes
I mean, is there a wrong time to serve blueberry bundts? I think not! But these would work especially well for a brunch or breakfast where you want to impress, or as a light dessert at a dinner party. One of the main ingredients is greek yoghurt, which gives these cute little cakes their tender crumb. And yoghurt and blueberries is a classic breakfast option!
Though the blueberry bundt cakes may look large, they are fairly light and not too filling. The freshness of the blueberries makes them very easy to eat too!
If serving for dessert I highly recommend the blueberry glaze. They would also go wonderfully with some whipped cream. For something less sweet, some fresh blueberries and a dusting of icing sugar will also do the trick!
Fresh or Frozen Blueberries for Mini Blueberry Bundt Cakes?
The easy answer is that you can use either.
For the blueberry bundt batter, I prefer to use frozen blueberries. If you let them defrost just slightly before mixing them into the batter, they will kind of bleed that beautiful blueberry juice into the batter a little and give them a gorgeous purple colour. I also find frozen berries disperse more evenly in a batter and tend not to sink to the bottom as much. If you don't want the colour to bleed, just keep them in the freezer until the last second.
For the blueberry glaze, I prefer to use fresh as I find the flavour is better and more noticeable in the glaze.
But you really can use fresh or frozen for the batter or the glaze. If you're serving blueberries on top though I would definitely recommend fresh!
Blueberry glaze for days
The blueberry glaze is kind of part of the fun of these blueberry bundt cakes. I recommend putting it into a jug and letting your guests pour it all over the bundt by themselves. It's a lot of fun watching it run down the creases of the bundt cake!
You can make many variations of this blueberry glaze depending on your personal preference. If you want a thicker glaze, use less blueberry juice and more icing sugar. If you want a lighter glaze, you can add some milk or yoghurt to bring out that purpley colour. I like it slightly on the thinner side, as then the blueberry glaze really soaks into the blueberry bundt cakes and fills them with even more flavour.
Using the Mini Bundt Pan
I hadn't baked in a while when I made these, I had been feeling a bit demotivated to be honest. But when I turned out the first batch of mini blueberry bundt cakes onto the cooling rack and they all just popped out perfectly, I had a very nerdy rush of joy and pride. There's no better feeling than when a bake just works out exactly how you wanted, and they looked SO pretty!
I'd like to think that's down to me, but realistically it's probably down to the high quality bakeware I was using! This was my first time using my new Nordic Ware Heritage Bundtlette Pan and I was absolutely delighted with the results!
Some bakers are intimidated by bundt pans as they are worried about their cakes getting stuck, but if you use a good quality pan and grease it well, you should be fine! I use Nordicware as they are cast iron and always turn out well, and I just spray my pans with PAM cooking oil.
The trick with bundt pans is to let your cake sit in the pan for exactly 10 minutes after taking it out of the oven, then turning it out onto your cooling rack to cool the rest of the way - works every time!
Love baking with fruit?
Try my Homemade Blueberry Crumble or Strawberry Custard Tarts!
Recipe
Mini Blueberry Bundt Cakes
Ingredients
- 2 sticks Unsalted Butter 227g
- 1 ½ cups Granulated Sugar 300g
- 2 Large Eggs
- ¾ cup Greek Yogurt 150g
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1 ⅔ cups All purpose flour 200g
- ¼ cup Whole Milk 60g / 60ml
- 2 cups Frozen Blueberries 296g
- 1 cup Blueberries 150g (fresh or frozen)
- 1 tablespoon Lemon Juice
- 2 tablespoon Water
- 2 ½ cups Powdered Sugar 300g
- ½ cup Whole Milk 120g / 120ml optional
Equipment
Instructions
- Preheat oven to 350°F / 180°C. Grease your bundt pans and take frozen blueberries out of the freezer
- Cream the butter and sugar together until light and fluffy2 sticks (227 g) Unsalted Butter, 1 ½ cups (300 g) Granulated Sugar
- Add eggs and beat until combined2 Large (2) Eggs
- Add the yogurt, milk, and, vanilla - mix until combined¾ cup (150 g) Greek Yogurt, ¼ cup (60 ml) Whole Milk, 2 teaspoon Vanilla Extract
- In a separate bowl, sift together the flour, baking powder, and salt and then fold into the batter.½ teaspoon (½ tsp) Salt, 1 ⅔ cups (200 g) All purpose flour, 1 teaspoon Baking Powder
- Mix in the blueberries by hand. If you want the purple flavour to bleed into the batter a little, let the blueberries defrost slightly before mixing in. If you want a clean batter, add them straight from the freezer2 cups (296 g) Frozen Blueberries
- Scoop batter into mini bundt pans. The bundt cavities should be nearly full
- Bake for 25-30 minutes or until a skewer comes out clean
- Once out of the oven, leave in the bundt pan for exactly 10 minutes, then flip them out onto a cooling rack
- Heat blueberries, lemon juice and water in a saucepan over a medium-low heat, just until they begin to bubble gently1 cup (150 g) Blueberries, 1 tablespoon Lemon Juice, 2 tablespoon Water
- Pour into a blender and blitz to make a puree
- If you want a super smooth glaze, pass through a sieve to remove any pieces, it's totally fine to skip this step though!
- Add powdered sugar and blend or whisk until totally combined2 ½ cups (300 g) Powdered Sugar
- Optional: If you want to lighten the colour slightly, add ½ cup milk or yogurt to the glaze½ cup (120 ml) Whole Milk
- Pour over just before serving
Denise Beaulieu
Absolutely the best recipe I’ve made tried it twice once with blueberries once with nectarines. Easy to read recipe with the ingredients and measurements each step of the way love love love.
Jules Grasekamp
I'm so happy to hear you loved this recipe Denise! Thank you so much for trying it and for taking the time to let me know!
Jules
Chris Radwanski
Best mini blueberry bundt I have ever eaten. In fact, its the only mini bundt I have ever eaten. Except if you count the other 2 I ate directly afterwards..