Go Back Email Link
mini blueberry bundt cake with blueberry glaze being poured on top.
QR Code

Mini Blueberry Bundt Cakes

Tender blueberry yogurt bundt cakes with a sweet blueberry glaze - perfect for dessert or breakfast!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 10 cakes

Ingredients

For the Blueberry Bundt Cakes

  • 227 g (2 sticks) Unsalted Butter, 227g
  • 300 g (1 ½ cups) Granulated Sugar, 300g
  • 2 (2 Large) Eggs
  • 150 g (¾ cup) Greek Yogurt, 150g
  • ½ teaspoon (½ teaspoon) Salt
  • 2 teaspoon (2 teaspoon) Vanilla Extract
  • 1 teaspoon (1 teaspoon) Baking Powder
  • 200 g (1 ⅔ cups) All purpose flour, 200g
  • 60 ml (¼ cup) Whole Milk, 60g / 60ml
  • 296 g (2 cups) Frozen Blueberries, 296g

For the Blueberry Glaze

  • 150 g (1 cup) Blueberries, 150g (fresh or frozen)
  • 1 tablespoon (1 tablespoon) Lemon Juice
  • 2 tablespoon (2 tablespoon) Water
  • 300 g (2 ½ cups) Powdered Sugar, 300g
  • 120 ml (½ cup) Whole Milk, 120g / 120ml 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 yogurt, milk, and, vanilla - mix until combined
  • In a separate bowl, sift together the flour, baking powder, and salt and then fold into the batter.
  • 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 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

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 powdered sugar and blend or whisk until totally combined
  • Optional: If you want to lighten the colour slightly, add ½ cup milk or yogurt to the glaze
  • Pour over just before serving