Blueberry and lemon are a classic flavour combination. It’s easy to see how these little cakes will become a favourite. This is a simple recipe that creates a gorgeous sweet lemon cake with notes of tang from the blueberries. The glaze adds a little sweetness to balance out the citrus elements. These cakes keep for around three days in an airtight container on the counter. You can also use other berries like raspberries if blueberries aren’t available.
I tested a lot of different styles of cake for this recipe, as I haven’t used a mini bundt pan before. I started with a classic vegan sponge cake which didn’t really suit such a small bake. It was too airy and oily. Then tested a butter style cake and it still wasn’t quite the texture I was wanting. By the fourth test, I went with a mud cake method which added weight to the cake texture and moisture without it being too sticky or dense. This worked brilliantly.
The trick when using a mini bundt pan is to bake your cakes for a little longer then you think so they brown well on the outside. If you under bake these cakes they can become a little doughy. If you’re in doubt, use a knife to gently lift one of the cake out to see how well it’s baked, as the tops remain quite pale.
Love lemon and blueberry cakes? Check out this Almond Blueberry Cake with Lemon Syrup…