Looking for a delicious and adorable dessert to serve at your next gathering? These mini lemon blueberry cakes are a perfect choice! Made with fresh lemon and juicy blueberries, these mini bundt cakes are bursting with flavor and are sure to bring back memories of warm summer days.

Not only are these cakes cute and flavorful, but they’re also incredibly moist. You won’t find a dry cake mouth here! And with their small size, they’re perfect for serving at parties or get-togethers. If you don’t have mini bundt cake forms, don’t worry! You can use the same recipe to make a regular-sized bundt cake.


To make these mini lemon blueberry cakes, you’ll need a few simple ingredients.

You’ll need flour, sugar, baking powder, salt, butter, eggs, vanilla extract, milk, greek yogurt, lemon zest, lemon juice, and fresh blueberries.

Mix the dry ingredients together in one bowl, then cream the butter and sugar together in another bowl. Beat in the eggs and vanilla, then add in the dry ingredients and mix until just combined. In another small bowl combine milk, yogurt, lemon juice, and lemon zest and mix them together with the dry ingredients. The last step is to fold in the lemon zest and blueberries, then pour the batter into your mini bundt cake forms.


Bake the cakes in the oven for about 20 minutes or until a toothpick comes out clean. Let them cool for a few minutes, then carefully remove them from the forms.


To make the glaze for these mini lemon blueberry cakes, simply mix together powdered sugar and lemon juice. Start with adding just 2 tablespoons of lemon juice and add more gradually until you reach your desired consistency. Drizzle the glaze over the cakes and enjoy!

These mini lemon blueberry cakes are not only delicious, but they’re also a great way to impress your guests at your next gathering. And with their individual size, they’re easy to serve and enjoy. So why not try making these adorable and flavorful cakes today? Your taste buds will thank you!

Mini Lemon Blueberry Cakes

Course: Dessert
Keyword: blueberry, lemon, mini


  • 150 gr butter (room temperature)
  • 400 gr sugar
  • 4 eggs (room temperature)
  • 300 gr flour
  • 280 ml milk
  • 110 gr greek yougurt
  • 2 ¼  tsp baking powder
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 75 gr blueberries

Lemon Glaze

  • 280 gr powder sugar
  • 2-3 tbsp lemon juice


  • Preheat oven to 180 degrees
  • With an electric mixer, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time and the vanilla. Mix until completely combined.
  • In a separate bowl whisk together flour, baking powder, and salt.
  • In another small bowl combine milk, yogurt, lemon juice, and lemon zest.
  • Add 1/3 of milk mixture to the standing mixer (with sugar and butter).  Mix until completely combined.
  • Add ½ of dry ingredients to the standing mixer.  Mix until completely combined.
  • Add half of the remaining milk mixture. Mix completely.
  • Toss the strawberries with the 2 spoons of flour. Gently mix them into the batter, not too much as you don’t want your batter to become pink. Only a few folds will be enough.
  • Prepare you're baking pans with nonstick spray and dust with flour.
  • Pour batter into prepared pans.
  • Bake them for about 18-20 minutes.
  • Test with the toothpick trick.  If small moist morsels stick to it then it is done.
  • Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.


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