Moist and tender, these Mini Berry Bundt Cakes are filled with lemon zest, lemon juice, delicious berries, and topped with a silky cream cheese glaze. It's a perfect spring dessert!
Spring has finally arrived and with it comes all the spring desserts, including these Mini Berry Bundt Cakes that are bursting with spring flavors! We've added lemon juice and lemon zest for that citrus flavor, as well as two types of berries, then they're topped with cream cheese glaze for an extra silky and smooth finish. These will satisfy anyone's spring dessert craving. They're moist, tender, but still light enough to fit the season!
Why You'll Love This Recipe
- Moist: I LOVE a moist bundt cake, and this one delivers! The lemon juice and sour cream create the perfect moist crumb!
- Spring flavors: The berries and lemon zest are perfect seasonal ingredients that go so well in any bake, especially this Mini Berry Bundt Cakes recipe!
- Cream Cheese Glaze: The glaze is silky smooth and bursting with cream cheese flavor and pairs so well with the berry cakes, especially because the cake has a citrusy flavor from the zest!
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Ingredients You Will Need
For the Mini Berry Bundt Cakes
- Flour: I like using all-purpose flour in this recipe.
- Butter: room temperature unsalted butter works best so that we can control the amount of salt.
- Sugar: I like using regular granulated sugar.
- Eggs: Two room temperature eggs needed for this recipe.
- Sour cream: Full fat sour cream creates such a moist crumb.
- Lemon juice & zest: Both lemon juice and zest will create a moist cake, as well as a lemony and citrusy flavor.
- Leavenings: Both baking powder and baking soda are used in this cake.
- Salt: As always, adding salt to a cake is essential.
- Berries: I love strawberries and blueberries together because they create such a delicious taste and both create just the perfect amount of flavor and moisture.
For the Cream Cheese Glaze
- Cream cheese: Full-fat block cream cheese is best used.
- Powdered sugar: Used to sweeten and thicken the glaze.
- Milk: As needed to thin out consistency.
- Salt: To balance the sweetness just a tad.
See recipe card for quantities.
How to Make Mini Berry Bundt Cakes
- Prepare your 6 cup mini bundt pan using baking spray and make sure to get every single nook and cranny so that the cakes don't stick. I love using Baker's Joy.
- In a medium bowl, combine the sugar and lemon zest and mix together with your fingers to infuse the sugar with the zest.
- Add the room temperature unsalted butter to the sugar/zest and using a hand mixer beat them together until creamed, for about 3 minutes.
- Add the eggs one at a time, making sure to beat and incorporate between additions.
- Then add the sour cream and continue beating. Add the lemon juice and vanilla extract and beat until incorporated.
- Slowly add the dry ingredients and beat until just combined.
- In another small bowl, add the blueberries and strawberries and a tablespoon of flour and mix.
- Add the berries to the batter and fold using a spatula until combined. Don't over mix.
- Divide batter evenly into mini bundt pan and fill about ⅔ of the way.
- Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
How to Make Cream Cheese Glaze
- In a small bowl combine softened cream cheese, powdered sugar, and a pinch of salt, and mix. Add milk, as needed to thin out. You're look for a thick but runny consistency so that when you're adding the glaze to the cakes, it doesn't completely run off. Think pourable, but thick. I used about 1 tablespoon of milk to thin out and I thought it was perfect. If your glaze became too runny, add extra powdered sugar.
Substitutions You Can Make
- Sour Cream: If you don't have sour cream on hand, you can use yogurt or Greek yogurt. Make sure it's plain.
- Pan Size: If you don't have a mini Bundt pan, you can double the recipe and use a regular 12 cup bundt pan.
Equipment You'll Need
Hand mixer: It's best to use a hand or stand mixer for this recipe because you'll need to cream together the butter and sugar.
Mini Bundt Pan: I really like the mini 6-cup Bundt pan from Nordic Ware because it's very durable.
How to Store Mini Berry Bundt Cakes
Refrigerate: To store, place cakes covered in the refrigerator for 4-5 days. When ready to eat, let it sit out of the fridge for 30 minutes or you can eat it straight out of the fridge but it won't be moist like it is at room temperature.
Freeze: To freeze leftover cakes, you must do this before adding the cream cheese glaze. Wrap them in saran wrap then place them in ziploc bags, airtight container, or wrap them in another layer of aluminum foil. Store in the freezer for up to 3 months. To thaw, place them in the refrigerator over night before letting them come to room temperature.
Pro Tips
- Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don’t have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
- Don’t over mix: Once the dry ingredients are incorporated, stop mixing, and fold in the berries with a spatula to avoid over mixing the batter.
- Grease Bundt Pan: It's so important to make sure your bundt pan is heavily greased when making bundt recipes because they tend to stick. To avoid a cake from sticking, grease every single nook and cranny of the pan. I HIGHLY recommend the Baker's Joy cooking spray because I have had success 100% of the time using it.
- Don’t over bake: Start checking the bundt cakes at 15 minutes by inserting a toothpick. If it comes out clean, remove them from the oven. Depending on your oven, it could take longer. Mine take closer to 20 minutes.
- Room Temperature Ingredients: Make sure your eggs, butter, sour cream, and cream cheese are all room temperature before starting the recipe. If you want to know a little more science behind it, read this article by King Arthur Baking.
FAQ
The number one reason cakes stick to bundt pans is that the pan was not greased enough. I know a lot of people swear by buttering and flouring the pans, but I have never had success using that. I highly recommend using a baking spray like Baker's Joy. The cakes come out in one piece.
Berries are denser than the batter and are quite heavy, so naturally, they'll sink to the bottom. To avoid that, toss the berries in a tablespoon of flour before adding them to the batter.
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📖 Recipe
Mini Berry Bundt Cakes
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 (1 stick or 113g) unsalted butter room temperature
- ¾ cup (150g) Granulated sugar
- Zest of 1 lemon
- 2 Eggs room temperature
- ½ cup (130g) Sour cream
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- ½ cup (105g) chopped strawberries frozen or fresh
- ½ cup (80g) blueberries frozen or fresh
Cream Cheese Glaze
- 2 oz. Cream Cheese room temperature
- ⅔ cup Powdered sugar
- ½-1 tablespoon milk to thin out, as necessary
- Pinch of salt
Instructions
Mini Berry Bundt Cakes
- Preheat the oven to 350° F.
- Prepare your 6 cup mini bundt pan using baking spray and make sure to get every single nook and cranny so that the cakes don't stick.
- In a small bowl, combine the flour, baking powder, baking soda, salt, and set aside.
- In another small bowl, add the blueberries and strawberries and a tablespoon of flour and mix, then set aside.
- In a medium bowl, combine the sugar and lemon zest and mix together with your fingers to infuse the sugar with the zest.
- Add the room temperature unsalted butter to the sugar/zest and using a hand mixer beat them together until creamed, for about 3 minutes.
- Add the eggs one at a time, making sure to beat and incorporate between additions. Then add the sour cream and continue beating. Add the lemon juice and vanilla extract and beat until incorporated.
- Slowly add the dry ingredients and beat until just combined.
- Add the berries to the batter and fold using a spatula until combined. Don't over mix.
- Divide batter evenly into mini bundt pan and fill about ⅔ of the way.
- Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
- Let cool completely before inverting onto a cooling rack. Before inverting, you may need to use a offset spatula or knife to loosen the cake.
Cream Cheese Glaze
- In a small bowl combine softened cream cheese, powdered sugar, and a pinch of salt, and mix. Add milk, as needed to thin out. You're look for a thick but runny consistency so that when you're adding the glaze to the cakes, it doesn't completely run off. Think pourable, but thick. I used about 1 tablespoon of milk to thin out and I thought it was perfect. If your glaze became too runny, add extra powdered sugar.
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