• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bonni Bakery
  • Home
  • About
  • Recipes
    • Cake
    • Muffins
    • Cookies
    • Treats
    • Desserts
  • Work With Me
    • Food Photography
    • Recipe Development
    • Partnerships
    • Client Portal
    • Get in Touch
menu icon
go to homepage
  • HOME
  • ABOUT
  • RECIPES
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • HOME
    • ABOUT
    • RECIPES
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Cake

    Mini Blueberry Bundt Cakes with Blueberry Glaze

    August 25, 2021 by Jules 1 Comment

    Jump to Recipe
    mini blueberry bundt cakes with blueberry glaze
    mini blueberry bundt cakes with blueberry glaze
    mini blueberry bundt cakes with blueberry glaze

    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!

    Mini blueberry bundt cake soaked in blueberry glaze with a bite out of it

    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!

    various blueberry bundt cakes with different toppings

    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 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!

    mini blueberry bundt cake with fresh blueberries on top and icing sugar

    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 it 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 Raspberry Crumble Muffins or Strawberry Custard Tarts!

    mini blueberry bundt cake with blueberry glaze being poured on top.

    Mini Blueberry Bundt Cakes

    Tender blueberry yoghurt bundt cakes with a sweet blueberry glaze - perfect for dessert or breakfast!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 10 cakes
    Calories 403 kcal

    Equipment

    • Mini Bundt Pan

    Ingredients
     
     

    For the Blueberry Bundt Cakes

    • 2 sticks Butter
    • 1 ½ cups White Sugar
    • 2 Eggs
    • ¾ cup Greek Yoghurt
    • ½ teaspoon Salt
    • 2 teaspoon Vanilla Extract
    • 1 teaspoon Baking Powder
    • 1 ⅔ cups All purpose flour
    • ¼ cup Milk
    • 2 cups Frozen Blueberries

    For the Blueberry Glaze

    • 1 cup Fresh Blueberries
    • 1 tablespoon Lemon Juice
    • 2 tablespoon Water
    • 2 ½ cups Icing Sugar
    • ½ cup Milk optional

    Instructions
     

    Make the Blueberry Bundt Batter

    • 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 fluffy
    • Add eggs and beat until combined
    • Add the yoghurt, milk, vanilla, salt and baking powder and mix until combined
    • Fold in the flour
    • 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 freezer
    • Scoop batter into mini bundt pans. The bundt cavities should be nearly full
    • Bake for 25-30 mins 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

    Make the Blueberry Glaze

    • Heat blueberries, lemon juice and water in a saucepan over a medium-low heat, just until they begin to bubble gently
    • 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 icing sugar and blend or whisk until totally combined
    • Optional: If you want to lighten the colour slightly, add ½ cup milk or yoghurt to the glaze
    • Pour over just before serving

    Nutrition

    Calories: 403kcalCarbohydrates: 51gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 343mgPotassium: 73mgFiber: 1gSugar: 34gVitamin A: 648IUVitamin C: 3mgCalcium: 66mgIron: 1mg
    Keyword blueberry, breakfast, bundt, yoghurt
    Tried this recipe?Show us! @bonni_bakery

    More Cake

    • Pistachio Dacquoise
    • Mini Bundt Cakes - 1 Easy Recipe, 6 Flavors
    • Chocolate Strawberry Cake
    • Chai Cake with Brown Butter Cream Cheese Frosting

    Reader Interactions

    Comments

    1. Chris Radwanski

      February 25, 2022 at 2:07 pm

      5 stars
      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..

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Juliane Grasekamp from Bonni Bakery

    Hi, I'm Jules!

    I'm a recipe developer and food photographer, specializing in baked goods - because, yum.

    After running my own bakery in Scotland for 10 years, I packed up my piping bags and moved across the pond. Now I'm sharing all my tried and true recipes from our kitchen!

    Check out my baking blog and try a few recipes.
    Or just lick the screen a little...

    Happy Baking!

    More about me →

    Popular

    • Black Forest Cupcakes
    • White Chocolate Pecan and Butterscotch Cookies
    • Chocolate and Salted Caramel Bites
    • Tiramisu Cake with Amaretto

    Recipe Categories

    • Cake
    • Cookies
    • Muffins
    • Desserts
    • Cupcakes
    • Tarts & Pies
    • Cheesecakes
    • Frostings
    • Treats
    • Fillings
    • Pastry
    • Bars

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Sign Up!

    Contact

    • Contact
    • Food Photography
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Bonni Bakery