Why You’ll Love This Recipe

Perfectly Portion-Controlled: These mini Bundt cakes are the ideal size for a single serving, making them great for portion control and easy to serve at parties.
Flavorful & Vibrant: Fresh berries, lemon zest, and a creamy glaze bring a delightful mix of sweetness and tartness in every bite.
Simple Yet Elegant: These cakes look elegant yet are surprisingly easy to make, so you can impress your guests without spending hours in the kitchen.
Versatile: You can enjoy them as a light dessert or even for breakfast or brunch alongside your favorite drink.
Make-Ahead: You can prepare these cakes ahead of time and store them for a later treat or store them in the freezer for longer storage.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mini Berry Bundt Cakes with Cream Cheese Glaze: A Delightful Bite-Sized Treat

Directions

Step 1: Prepare the Mini Bundt Cake Batter

Preheat the 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Servings and Timing

Servings: 12 mini Bundt cakes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Berry Variations: You can use other berries such as raspberries or blackberries, or even a combination of different fruits.
Glaze Variations: Add a teaspoon of vanilla extract or a bit of lemon zest to the glaze for extra flavor.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan Option: Use dairy-free butter, a non-dairy sour cream substitute, and replace the eggs with a flax egg.

Storage/Reheating

Storage: Store the glazed cakes in an airtight container in the refrigerator for up to 3 days. They are 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.

FAQs

1. Can I use frozen berries for this recipe?

Yes, you can use frozen berries, but make sure not to thaw them before adding them to the batter to avoid excess moisture.

2. Can I make the cream cheese glaze in advance?

Yes, the glaze can be made ahead of time and stored in the refrigerator for up to 2 days.

3. How can I make the glaze thicker?

To thicken the glaze, simply add more powdered sugar until you reach your desired consistency.

4. How do I store leftover Bundt cakes?

Store the cakes in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed at room temperature.

5. Can I make these cakes without a mini Bundt pan?

Yes, you can make these cakes in regular muffin tins or any small cake pan, but the baking time may vary.

6. How can I add more lemon flavor to the cake?

Add extra lemon zest or a tablespoon of lemon extract to the batter for an even more intense lemon flavor.

7. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute.

8. Can I make these cakes without the cream cheese glaze?

Yes, you can skip the glaze or replace it with a dusting of powdered sugar for a simpler finish.

9. How do I know when the cakes are done?

The cakes are done when a toothpick inserted into the center comes out clean. They should be golden brown around the edges.

10. Can I make these cakes in advance?

Yes, you can bake the cakes ahead of time and store them at room temperature for a day or refrigerate them for up to 3 days before glazing.

Conclusion

Mini Berry Bundt Cakes with Cream Cheese Glaze are a delightful treat, perfect for any occasion. Whether you’re hosting a tea party or simply craving a sweet bite, these little cakes are sure to impress with their burst of fruity flavor and creamy, tangy glaze. With a light texture and vibrant colors, they’re as beautiful as they are delicious—your guests will be coming back for seconds!