Description
These Mini Berry Bundt Cakes with Cream Cheese Glaze are a perfect blend of fresh berries, lemon zest, and a tangy cream cheese glaze. These bite-sized treats are ideal for a light dessert, tea party, or brunch.
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
Instructions
- 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, 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
You can use other berries such as raspberries or blackberries, or even a combination of different fruits.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
If you prefer a simpler finish, you can skip the glaze and dust the cakes with powdered sugar.
Nutrition
- Serving Size: 1 mini Bundt cake
- Calories: 210
- Sugar: 23g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
