Delicious Blueberry Almond Mini Bundt Cakes Recipe

Few desserts blend sophisticated flavor and visual appeal as beautifully as Blueberry Almond Mini Bundt Cakes. The marriage of fresh blueberries and fragrant almond is elevated by a rich, tender crumb and finished with a bright citrus glaze.

Each mini bundt is individually portioned—perfect for brunch spreads, showers, parties, or a refined weeknight dessert.

This recipe provides pro-level clarity, ingredient flexibility, and tips for optimal results, so bakers of every level can create showstopping cakes every time.

Ingredients Checklist

Start by gathering everything you need. This recipe prioritizes quality, but also includes professional substitutions to help you adapt or personalize your mini bundts.

For the Cakes

• 1½ cups (190g) all-purpose flour (or substitute up to ¼ cup with almond flour for deeper almond flavor)

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp fine sea salt

• ¾ cup (170g) unsalted butter, softened

• 4 oz (115g) full-fat cream cheese, softened (adds richness and moisture)

• 1¼ cups (250g) granulated sugar

• 3 large eggs, room temperature

• 1½ tsp pure almond extract (or 1 tsp almond + ½ tsp vanilla for balance)

• Zest of 1 lemon or orange (optional, for a citrus lift)

• 1½ cups (200g) fresh blueberries (or frozen; do not thaw)

• 2 tbsp all-purpose flour (to toss with berries, preventing sinking)

• ¼ cup whole milk or buttermilk, room temperature (optional, for a softer crumb)

For the Almond-Orange Glaze

• 1 cup (120g) powdered sugar, sifted

• 2–3 tbsp fresh orange juice (or lemon juice for tartness)

• ½ tsp almond extract

• Pinch of salt

• 1–2 tbsp cream cheese or butter, softened (optional, for a creamier glaze)

For Garnish

• Sliced toasted almonds

• Extra fresh blueberries

• Zest of orange or lemon

Equipment

• 6-cup or 12-cup mini bundt cake pan (silicone or nonstick metal recommended)

• Stand mixer or hand mixer

• Mixing bowls and spatula

• Measuring cups and spoons or kitchen scale

• Cooling rack

• Piping bag or spoon for glazing

Step-by-Step Instructions

Follow this stepwise method to guarantee moist, flavorful, and beautifully shaped mini bundt cakes.

1. Prepare the Pan and Ingredients

• Preheat your oven to 350°F (175°C).

• Generously butter and flour your mini bundt pan, getting into every crevice to prevent sticking. Even nonstick pans benefit from this step.

• Set out all ingredients to reach room temperature—this ensures proper emulsion and rise.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• If using almond flour, substitute ¼ cup of the all-purpose flour and whisk in thoroughly for an extra layer of almond flavor.

3. Cream the Butter, Cream Cheese, and Sugar

• In a large bowl, beat butter and cream cheese until very light and creamy, about 3–4 minutes. Scrape down the sides.

• Add granulated sugar and continue beating until fluffy, another 2–3 minutes. Proper aeration here sets up a tender, even crumb.

4. Add Eggs and Flavorings

• Beat in eggs one at a time, mixing until fully incorporated after each addition. Scrape down the bowl to prevent curdling.

• Mix in almond extract and citrus zest.

5. Combine Wet and Dry Ingredients

• On low speed, add dry ingredients in two additions, mixing until just incorporated.

• Add milk or buttermilk (if using) and mix briefly.

• Do not overmix, which can toughen the cake.

6. Fold in Blueberries

• Toss blueberries in 2 tbsp flour to coat.

• Gently fold berries into the batter using a spatula—this prevents streaking and evenly distributes the fruit.

7. Portion and Bake

• Divide batter evenly among mini bundt molds, filling each about two-thirds full.

• Smooth tops with a spatula.

• Bake for 20–25 minutes, or until cakes spring back lightly and a toothpick comes out clean. Baking time may vary based on pan size.

• Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

8. Prepare the Glaze

• Whisk powdered sugar, orange juice, almond extract, and a pinch of salt until smooth and pourable. Add softened cream cheese or butter for extra richness if desired.

• Adjust thickness by adding more juice (thinner) or sugar (thicker).

9. Glaze and Garnish

• Drizzle glaze over cooled cakes using a spoon or piping bag.

• Immediately sprinkle with sliced almonds, fresh blueberries, and a bit of citrus zest before glaze sets.

Tips for Perfect Results

For bakery-level mini bundts, keep these detailed strategies in mind as you bake.

• Use Room Temperature Ingredients: Butter, eggs, and cream cheese at room temp create a smooth, lump-free batter and better cake texture.

• Cream Thoroughly: Beating butter, cream cheese, and sugar until very pale and fluffy introduces air for a lighter cake.

• Coat Berries in Flour: Prevents sinking and bleeding of berry juice.

• Don’t Overbake: Remove cakes as soon as the tester comes out clean—overbaking dries out the crumb.

• Proper Pan Prep: Get into all ridges with butter and flour; consider a baking spray with flour for added insurance.

• Cool Before Glazing: Warm cakes will melt glaze and make it runny; always wait until fully cool.

Serving Suggestions

These mini bundt cakes shine in both everyday and special settings. Try these serving ideas to impress.

• Plate with a scoop of vanilla bean or honey-lavender ice cream.

• Serve with lightly whipped cream and extra berries for a brunch buffet.

• Arrange on a tiered cake stand for a tea party, adding edible flowers for a stunning centerpiece.

• Offer a trio of glazes—citrus, vanilla, and berry—for guests to drizzle as they wish.

• Pair with coffee, almond milk lattes, or sparkling Prosecco for different occasions.

Final Thoughts

Blueberry Almond Mini Bundt Cakes are a joyful combination of tender cake, bursts of juicy berries, and nutty, aromatic notes—each bite made for delight.

By following professional methods, from careful ingredient prep to creative garnishing, you can confidently serve bakery-worthy cakes every time.

Adapt the recipe to suit any season by swapping in blackberries or raspberries, or personalize your glazes with a touch of liqueur or herbs. These mini bundts are a testament to the pleasure of small, beautiful desserts—perfect for sharing, gifting, or savoring solo.