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Mini Blueberry Bundt Cakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These single-serving sweet treats are loaded with fresh blueberries!

Course: Dessert
Cuisine: American
Keyword: blueberry recipe, mini bundt cake recipe
Author: Jackie
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon almond extract or vanilla
  • 1 ½ cups fresh blueberries plus more for garnish
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 ¼ cups powdered sugar
  • 1 teaspoon vanilla
Blueberry Bundt Cakes
  1. Preheat oven to 350 degrees.
  2. Spray mini bundt cake pan with non-stick cooking spray.
  3. Whisk together flour, salt, and baking soda; set aside
  4. Beat butter and cream cheese together until smooth.
  5. Add sugar and beat until light and fluffy.
  6. Add eggs, one at a time, incorporating throughly before the next addition
  7. Stir in extract and fresh blueberries.
  8. Spoon batter into mini bundt cake pan, filling each crevice ⅔ way full.
  9. Bake for 20-23 minutes or until a knife inserted near the centers comes out clean.
  10. Remove from oven and cool in a pan on a wire rack for 5 minutes.
  11. Remove from molds and cool completely.
  1. To make the frosting, beat the cream cheese and butter together until smooth.
  2. Add the powdered sugar and vanilla and beat on low until incorporated.
  3. Increase mixer speed to high and beat for an additional 3-4 minutes.
  4. Spoon frosting over cakes and top with fresh blueberries.