Mini Blueberry Bundt Cakes

These Mini Blueberry Bundt Cakes are the perfect treat for one! Loaded with fresh blueberries and cream cheese frosting!

One of my favorite recipes growing up was my mom’s Raspberry Bundt Coffee Cake. I think this was actually the start of my love for bundt cakes. First off, they are simple and pretty. Second, they are versatile and can be eaten any time of day! Third, they are delicious! Today I am sharing the recipe for Mini Blueberry Bundt Cakes, the perfect treat for one! Super delicious and moist, loaded with fresh blueberries and topped off with a homemade cream cheese frosting!

Quick History of the Bundt Cake

Bundt cakes became popular in the 1950s and 1960s here in North America after Nordic Ware trade marked the name “Bundt,” and began producing these types of pretty cake pans made out of cast aluminum. Bundt pans, are distinctive because of their shape consisting of fluted or grooved sides and its central tube which leaves a hole through the center of the cake. They are typically dusted with powdered sugar, drizzled with glaze, frosted or often served undecorated.

What you’ll love about these Mini Blueberry Bundt Cakes

Where should I start? These Mini Blueberry Bundt Cakes are loaded with fresh, large, juicy blueberries. With every bite you will get the perfect ratio of cake to blueberry.

In addition, they are topped off with an easy, homemade, cream cheese frosting that compliments all the flavors. And who doesn’t love a mini cake smothered with a delicious frosting? My husband can’t get enough of it, he actually told me to put more frosting on the top!

Lastly, what’s great about mini bundt cakes is that they are perfectly portioned for one. No need to cut the cake into slices, it’s all yours! Plus, they make a great addition to any dessert table because your guests can try several treats!

Mini Blueberry Bundt Cakes-Ingredients

Mini Bundt Cakes

• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 1/2 tsp pure vanilla extract
• 2 tbsp fresh lemon juice
• 1/2 cup sour cream
• 1 1/2 cups blueberries

Cream Cheese Frosting

• 4 oz cream cheese softened
• 2 tbsp butter softened
• 1 1/4 cups powdered sugar
• 1 tsp pure vanilla extract

Instructions

Mini Blueberry Bundt Cakes

• Preheat oven to 350 degrees.
• Spray mini bundt pans with baking spray with flour.
• Whisk together flour, salt and baking powder. Set aside.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and fluffy.
• Add eggs, one at a time and beat well after each addition.
• Add pure vanilla extract, fresh lemon juice and sour cream and beat until combined. 
• Fold in blueberries.
• Spoon batter into mini bundt cake pans, filling each about 2/3 way full.
• Bake for 24-28 minutes or until a toothpick inserted in the center comes out clean. 
• Remove from the oven and let cool in the pans for 5 minutes.
• Remove the cakes from the mold, set on a wire rack and cool completely.

Cream Cheese Frosting

• Using a hand mixer, beat the cream cheese. Add butter and beat until smooth.
• Add powdered sugar and pure vanilla extract and beat until smooth and creamy.
• Spoon or pipe frosting on cakes and top with fresh blueberries.
• Serve and enjoy!
• Refrigerate leftovers in an airtight container for up to 5 days.

For more delicious bundt cakes try:

Banana Bundt Cake with Nutella Frosting

Chocolate Chip Cookie Bundt Cake

Raspberry Bundt Coffee Cake

Simple Mini Spiced Pumpkin Cakes