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Think Spring With These Delicious Lemon Blueberry Mini Bundt Cakes

Think Spring With These Delicious Lemon Blueberry Mini Bundt Cakes

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Lemon Blueberry Mini Bundt Cakes

Nothing screams spring and summer to me like a tall refreshing glass of lemonade. It reminds me of the little lemonade stand that my son used to set up at his grandmother’s house on warm, sunny days. That tall refreshing glass of lemonade always tasted so good. When I think of Country Time Lemonade, I immediately think of my grandparents. They always had a canister in their house and there may have been a time or two that I would sneak a spoonful of that powdered mix while they were making a pitcher for us to drink. Ah…..childhood memories and the things we did when we were kids. Now that I’m a mom preparing my own family get togethers, I see all the hard work that goes into holiday preparation. With Easter right around the corner (um…where did March go??) and dinner being hosted at my house, I needed to come up with some delicious dessert options. These Lemon Blueberry Mini Bundt Cakes are everything I wanted and then some. Seriously this may be the best dessert I’ve ever made. They’re that darn good.

Fresh lemons, fresh blueberries with a sweet lemonade drizzle. This has quickly become one of my favorite recipes. The Country Time Lemonade Starters not only made the tastiest glass of lemonade to pair with these, but it also made for a deliciously sweet glaze that complimented the tart lemon in the cake perfectly.

Country Time Lemonade Starters are super easy and convenient. You can make just a glass or an entire pitcher by just adding water. They’re flavored with real lemon juice and are a quick, refreshing beverage the whole family will enjoy.

I even used the Lemon variety in the glaze for these cakes. The sweetness of the glaze complimented the tart lemon flavor of the muffins perfectly.

 

 

This recipe is definitely going on my Easter menu! If you want to make it too, just pin this image and save it for later. When you do make it, come back and tell me what you think!!

Lemon Blueberry Mini Bundt Cakes

Think Spring with these delicious Lemon Blueberry Mini Bundt Cakes 

  • 1 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter
  • 1 cup sugar
  • 3 whole eggs
  • 1 zest of lemon
  • 1 tsp. vanilla
  • 1 tbsp lemon juice
  • 1 cup fresh blueberries
  • 1 cup confectioners sugar
  • 4 tbsp. milk
  • 1 tsp Country Time Lemonade Starters (or fresh lemon juice)
  1. Mix together flour, baking powder and salt in a bowl and set aside

  2. Beat butter, sugar, lemon zest and vanilla together on medium until well blended.  Add eggs and beat well

  3. Add in flour a little at a time and mix well.

  4.  350º oven for 20-25 minutes.

    **NOTE: Depending on the pain/mold you use you may have to adjust your cooking time. My muffin style pan was ready in about 20 minutes, while my little bundt cake molds took about another 10 minutes.

  5. Mix confectioners sugar, milk and lemon juice together in a small bowl. I always start with 4 tablespoons of milk and add more if needed. You want the icing to be runny enough to drizzle but thick enough to cling to the cake. If you want more lemon flavor just add more of the Country Time Lemonade or lemon juice. Once cakes are cool, drizzle with glaze and serve with a tall glass of lemonade

Dawn

Think spring with this delicious Lemon Blueberry Cake recipe

Lemon Blueberry Mini Bundt Cakes

Bel

Sunday 27th of March 2022

Does the tablespoon of lemon juice go in the cake or the icing?

Carole

Saturday 14th of August 2021

How many does this make?

Suzel Beauchamp

Friday 5th of March 2021

Hi you should update recipe about the blueberries. You can also add them frozen at the last minute , having floured them lightly. 💕I used your recipe on a small bundt cake , would love to show you the finished product.

Alison

Saturday 16th of January 2021

The texture of the cake is perfect! I would recommend using 1 1/4 to 1 1/2 cups blueberries rather than 1 cup. The cake wasn’t quite lemony enough even after adding lemon extract, but maybe my lemon was too small and didn’t yield enough zest. But those things can easily be adjusted. The texture is great, so I will use this recipe again. Thanks!

Julie

Sunday 9th of August 2020

How many mini Bundt cakes does this recipe yield?