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There is something about these bundt cakes that just screams Spring to me. Spring in Atlanta means everything is layered with pollen. It’s no fun- even if you don’t have allergies. Baking these delightful treats is a nice distraction from the pollen monsters and a reminder of the beautiful things that come in the Spring.

Mini bundt cakes are just so cute and perfect for gatherings. When I saw the mini silicone molds while walking through the aisles of Lidl, I had to have them. I also got the silicone cupcake molds. I may have a slight kitchenware addiction, but we can discuss that later. These were a random seasonal item, but you can snag comparable BPA-free ones from Amazon. I love silicone molds because they are nonstick which makes it easy to separate the cakes.

Even though you can usually find them in the stores year round, depending on where you live, blueberries are harvest anywhere between late March to September. I recently learned that despite Georgia being the Peach State, we make more money from blueberries! For this recipe, you want to use ripe blueberries. We want a juicy and sweet fruit to compliment the lemon.

The recipe starts by mixing your dry ingredients in a large bowl. You will then beat together butter and sugar in a stand mixer (you can use a handheld mixer for this). When light and fluffy, you will gradually add in your eggs along with the remaining wet ingredients. You will also add in some freshly grated lemon zest. It’d much more aromatic than just using the juice of the lemon. From there you will combine the dry ingredients with the wet ingredients in addition to sour cream. Yes, sour cream. This will give your cake a fine crumb with lots of moisture.

Before tossing your blueberries into the batter you will want to lightly coat them in flour. Doing so will prevent them from sinking to the bottom of the batter. Fold in the blueberries and add poppyseed for a little nuttiness and texture. Fill your silicone molds with the batter and bake on a sheet pan for approximately 25 minutes at 350 degrees F. I am a fan of the toothpick test as it is a great way to tell when a cake is done. Insert a toothpick in the center and if it comes out clean pull your cakes from the oven.

As tempting as it will be to immediately try one, remain patient. Place the mini bundt cakes in their silicone molds on a wire rack to cool. When the cakes are cool enough to handle, remove them from their molds. Return them to the wire rack to continue cooling. You can store them in an airtight container in the fridge for up to 5 days. Let them come to room temperature prior to serving.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Mini Lemon Blueberry Poppyseed Bundt Cakes

Mini cakes bursting with fresh blueberry and lemon flavor

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Brunch, Dessert

Cuisine: American

Servings: 24 mini cakes

Equipment

•  mini silicone bundt cake molds

Ingredients

• 2 3/4 cup all-purpose flour plus 1 tbsp
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup unsalted butter room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/4 cup canola oil
• 1/3 cup lemon juice
• 2 tbsp lemon zest
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tbsp poppyseeds

Instructions

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, combine flour (minus 1 tbsp), baking soda, baking powder, and salt. Set aside.
• Add butter and sugar to a stand mixer bowl. Using the paddle attachment, beat until the mixture is light and fluffy (approximately 4 minutes).
• Mix eggs into butter and sugar mixture one at a time. Add vanilla extract, lemon juice, canola oil, and lemon zest. Mix until well combined.
• Reduce to a low speed and add half of flour mixture. Mix in sour cream and remainder of flour mixture. Mix until no dry mixture can be seen.
• In medium bowl, toss the blueberries with the remaining 1 tbsp of flour, coating evenly.
• Using a silicone spatula, fold blueberries into batter and then fold in poppy seeds. Make sure they are evenly distributed throughout batter.
• Fill mini silicone bundt cake molds with batter. Bake on a baking sheet approximately 25 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack in the molds. When molds are cool enough to handle, gently pop out cakes to continue cooling.

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