Description

These Mini Berry Bundt Cakes with Cream Cheese Glaze are a delightful combination of fresh berries, lemony brightness, and a smooth, tangy cream cheese glaze. Perfectly portioned, they’re elegant yet simple, making them ideal for celebrations, tea parties, or a cozy dessert at home. The addition of strawberries and blueberries brings a burst of color and flavor to each cake, while the glaze provides the perfect finishing touch.

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, softened
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, softened
⅔ cup powdered sugar
½–1 tablespoon milk (to thin as needed)
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mini Bundt Cake Batter

Preheat your oven to 350°F (175°C) and lightly grease a mini Bundt cake pan with baking spray or butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to beat the butter and granulated sugar on medium speed until light and fluffy (about 2–3 minutes).
Mix in the lemon zest, then add the eggs one at a time, beating well after each addition.
Stir in the sour cream, lemon juice, and vanilla extract until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure the cakes remain light and tender.
Gently fold in the chopped strawberries and blueberries with a spatula, being careful not to crush the berries.

Bake the Mini Bundt Cakes

Divide the batter evenly among the cavities of the prepared mini Bundt cake pan, filling each about ¾ full to allow room for rising.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the pan for 10 minutes. Then, carefully remove them from the pan and transfer them to a wire rack to cool completely.

Prepare the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and continue beating until fully combined.
Add a pinch of salt and just enough milk (½–1 tablespoon) to create a thick, pourable glaze.

Glaze and Serve

Once the mini Bundt cakes are completely cool, drizzle the cream cheese glaze over each cake. Use a spoon or piping bag for precise application.
Serve immediately, or store the cakes in an airtight container in the refrigerator until ready to enjoy.

Notes

Fresh or Frozen Berries: You can use either fresh or frozen berries for this recipe. If using frozen, do not thaw them before folding into the batter to prevent excess moisture.
Storage: Store the glazed cakes in an airtight container in the refrigerator for up to 3 days. They’re best served at room temperature.
Freezing: The unglazed cakes can be frozen for up to 3 months. Thaw them in the refrigerator overnight before glazing.
Optional Garnish: Add a sprinkle of lemon zest or fresh berries on top of the glaze for an extra decorative touch.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American