Mini Lemon Blueberry Sourdough (Printable)

Tangy lemon and blueberries combined with sourdough create moist, flavorful mini bundt cakes perfect for any occasion.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup active sourdough starter or discard
09 - 1/2 cup whole milk, room temperature
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1 teaspoon pure vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries or frozen blueberries, not thawed
14 - 1 tablespoon all-purpose flour for tossing blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice

# How to make it:

01 - Preheat oven to 350°F. Grease eight mini bundt cake pans generously with butter or nonstick spray and lightly dust with flour.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar together with an electric mixer for 3 minutes until light and fluffy, scraping down the bowl sides as needed.
04 - Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl sides.
05 - Mix in sourdough starter, milk, fresh lemon juice, lemon zest, and vanilla extract until thoroughly combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix the batter.
07 - Toss blueberries with 1 tablespoon flour to coat evenly, then gently fold into the batter to prevent sinking.
08 - Divide batter evenly among the prepared mini bundt pans, filling each cavity approximately 2/3 full.
09 - Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean.
10 - Allow cakes to cool in the pans for 10 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar with fresh lemon juice until smooth and pourable. Drizzle glaze over completely cooled bundt cakes just before serving.

# Helpful Hints:

01 -
  • Your sourdough discard finally has a purpose beyond guilt, transforming into something that tastes way more elegant than it should.
  • They're small enough to feel indulgent but practical enough to make 8 at once, so you've got them for days or to share.
  • The lemon and blueberry combination is bright without being cloying, making them perfect with morning coffee or afternoon tea.
02 -
  • Room temperature ingredients are non-negotiable here, not just for texture but for how evenly the sourdough starter incorporates into the batter.
  • Coating those blueberries in flour actually works, and skipping this step means they'll sink and create an uneven crumb distribution that's disappointing.
03 -
  • If you don't have mini bundt pans, a standard muffin tin works in a pinch, though you'll get thinner cakes that bake a few minutes faster.
  • The lemon glaze sets as it cools, so apply it to completely cooled cakes or it'll run off dramatically and pool at the bottom of the rack.
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