This Mini Lemon Blueberry Bundt Cake recipe is the perfect way to make individual-sized desserts for your family. Tender mini cakes that are bursting with juicy blueberries and a nice lemon zing will have your entire family asking for more.
There is just something about the combination of sweet lemon and juicy blueberries that make this cake so irresistible. The texture of the cakes is soft, moist, and fluffy with a tender crumb.
Plus, the sweet cream cheese frosting on top of the cake makes these small desserts a lemon lover's delight. It tastes like summer in every bite. And, the cute mini bundt cakes look great on dessert tables for holidays and parties.
Why You’ll Love These Gluten-free Lemon Blueberry Mini Bundt Cakes
- It's the perfect dessert to make any time of year.
- You only need simple ingredients and a little patience and you will have a tasty treat in no time at all.
- These mini desserts are bursting with sweet blueberries which makes them an excellent fruity dessert recipe.
- It's a gluten and dairy free dessert that you're sure to love.
Ingredients Needed
Get more info on these ingredients in the recipe card at the bottom of the screen.
- gluten free all purpose baking flour - we use Bob’s Red Mill, but you can use King Arthurs, etc. whatever you have on hand and prefer.
- white cane sugar
- baking powder
- salt
- eggs
- lemon extract
- vegetable oil
- dairy free milk- we used almond milk, but you can use whatever you prefer.
- blueberries- dusted with gf flour to prevent sinking
- dairy free cream cheese- we use Kite Hill df plain cream cheese
- dairy free butter - we love Earth's Balance buttery sticks, but you can use any df butter like Country Crock's plant based butter, etc.
- confectionary sugar
- vanilla extract
Helpful Tools
Hand mixer or stand mixer
How To Make Mini Lemon Blueberry Bundt Cake
- Grease the bundt cake pan well with baking spray and set it aside and then preheat the oven to 350 degrees.
- Dust the fresh blueberries in gluten free flour and set aside.
- In a mixing bowl combine gluten free flour, salt, and baking powder.
- In another bowl whisk together the eggs, sugar, and oil.
- Combine the wet ingredients and dry ingredients by hand with a spatula.
- Stir in in the dairy free milk and lemon extract.
- Use a hand mixer to mix for 1 minute. Do not overmix.
- Fill each section of the bundt pan ½ way full. And, then sprinkle the top with the flour-dusted blueberries. Then place the pan on a baking sheet.
- Bake at 350 degrees fro 26-28 minutes or until the edges are slightly brown and a toothpick comes out clean.
- Cool the pan on a wire rack for 5 minutes before turning over on the wire rack to cool completely.
- While the cakes are cooling, make the frosting by creaming together all three ingredients with a hand mixer in a larger bowl until creamy. Cover with plastic and set aside.
- Once the cakes are completely cool top with frosting and blueberry jam if desired.
Storage
Storage - These mini bundt cakes can be stored on the counter in an airtight container for up to 2 days, or stored in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Recipe Variations
- Sweet Lemon Glaze: Instead of cream cheese frosting, you can make a lemon glaze with two tablespoons of fresh lemon juice, and 2 cups of confectioners' sugar.
- Lemon Cream Cheese Frosting: Add some lemon flavor to the cream cheese frosting by mixing in some freshly grated lemon zest or a dash of lemon juice.
- Fresh Berries: If you don't want to use blueberries, feel free to switch it up with any other kind of fresh berry. Strawberries, raspberries, and blackberries would work great!
Tips & Tricks
- If you don't have a hand mixer, you can use an electric mixer with a paddle attachment to make the cake and the frosting instead.
- I highly recommend that you use gluten-free baking spray instead of nonstick spray. The flour added to the baking spray will help these cakes remove easily from the pan.
- Don't skip the step of dusting the fresh berries in flour. This helps prevent them from sinking and staying at the bottom of your cakes.
- I recommend that you don't stir the blueberries into the batter and instead add them to the top of the cakes before baking, because stirring blueberries into the batter will turn your batter purple.
- It's important to ensure that the cream cheese is at room temperature before you make this cake.
- You can either spoon batter into the mini bundt pan or you can use a piping bag to pipe the batter in. I've found that piping is the least messy.
FAQ
Do you have questions about this dairy free lemon blueberry bundt cake recipe? Here are the answers to the most commonly asked questions for this summer dessert recipe.
You can tell a cake is finished baking when a toothpick inserted into the cake comes out clean.
Mini bundt cakes will stay fresh for up to 5 days when stored in an airtight container on the counter or in the refrigerator. You could also wrap them in plastic wrap. Just make sure that they stay tightly sealed.
The best way is to use baking spray instead of cooking spray. However, you could also grease the pan with coconut oil or dairy-free butter and dust it with gluten-free all purpose flour.
Other Lemon Recipes
Lemon and Blueberry Mini Bundt Cakes
Ingredients
- 2 cups gf all purpose baking flour see post for suggestion
- ¾ cup white cane sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons lemon extract
- ½ cup vegetable oil
- ¾ cup dairy free milk see post for suggestion
- 2 cups blueberries see post for suggestion
Dairy Free Cream cheese frosting
- 4 ounces of dairy free cream cheese see post for suggestion
- ¼ cup dairy free butter see post for suggestion
- 1 cup confectionary sugar
- 1 tablespoon vanilla extract always check that yours is gf df or use homemade
Instructions
- Grease the bundt cake pan well with baking spray and set it aside and then preheat the oven to 350 degrees.
- Dust the fresh blueberries in gluten free flour and set aside.
- In a mixing bowl combine gluten free flour, salt, and baking powder.
- In another bowl whisk together the eggs, sugar, and oil.
- Combine the wet ingredients and dry ingredients by hand with a spatula.
- Stir in in the dairy free milk and lemon extract.
- Use a hand mixer to mix for 1 minute. Do not overmix.
- Fill each section of the bundt pan ½ way full. And, then sprinkle the top with the flour-dusted blueberries. Then place the pan on a baking sheet.
- Bake at 350 degrees fro 26-28 minutes or until the edges are slightly brown and a toothpick comes out clean.
- Cool the pan on a wire rack for 5 minutes before turning over on the wire rack to cool completely.
- While the cakes are cooling, make the frosting by creaming together all three ingredients with a hand mixer in a larger bowl until creamy. Cover with plastic and set aside.
- Once the cakes are completely cool top with frosting and blueberry jam if desired.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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