These Mini Berry Bundt Cakes are a delightful, berry-filled treat, perfect for any occasion from brunches to dessert tables. Each cake is tender, moist, and bursting with the flavors of fresh strawberries and blueberries, enhanced by a hint of lemon. Topped with a smooth cream cheese glaze, these mini cakes are as beautiful as they are delicious. Easy to make and packed with fresh, fruity flavor, they’re a delightful way to enjoy a touch of sweetness!
Ingredients
For the Mini Berry Bundt Cakes
- 1¼ cup (150g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g or 1 stick) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- Zest of 1 lemon
- 2 large eggs, at room temperature
- ½ cup (130g) sour cream
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup (105g) chopped strawberries, fresh or frozen
- ½ cup (80g) blueberries, fresh or frozen
For the Cream Cheese Glaze
- 2 oz. cream cheese, at room temperature
- ⅔ cup powdered sugar
- ½-1 tablespoon milk, to thin as needed
- Pinch of salt
Instructions
- Prepare the Mini Bundt Cake Batter:
- Preheat your oven to 350°F (175°C) and lightly grease a mini Bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the lemon zest and beat to incorporate.
- Add the eggs, one at a time, beating well after each addition, then mix in the sour cream, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries and blueberries.
- Bake the Mini Bundt Cakes:
- Divide the batter evenly among the mini Bundt molds, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for about 10 minutes, then gently remove them from the pan and transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Glaze:
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar and continue to beat until combined and smooth.
- Add a pinch of salt and enough milk (½-1 tablespoon) to reach your desired glaze consistency.
- Glaze and Serve:
- Once the mini Bundt cakes are completely cool, drizzle the cream cheese glaze over each cake.
- Serve immediately, or store in an airtight container in the refrigerator until ready to enjoy.
Conclusion
These Mini Berry Bundt Cakes are a perfect mix of fresh, tangy fruit and creamy glaze. The cream cheese glaze adds a luscious finishing touch, making these mini cakes perfect for any occasion. Simple yet elegant, these bundt cakes are sure to be a hit with friends and family. Enjoy the burst of berry goodness in every delightful bite!