Mini bundt cakes bursting with fresh blueberries and topped with a runny lemon icing. These make the perfect afternoon treat. They’re quick to make, look super pretty and taste amazing!
I love these little bundt cakes. The pattern of the cake itself is the real showstopper here. A beautiful swirl pattern that allows the runny lemon icing to delicately drip down the sides. If you don’t have a miniature bundt cake, you can still make this recipe as cupcakes. You can either add the batter to cupcake cases or, my personal preference for this recipe, grease a cupcake mould and place the batter directly into the mould.
To start, make sure that you grease your tin well, especially if you’re a bundt tray as this has quite a few grooves. From here, start to make the batter. For this, you can use the all-in-one method in which all of the cake ingredients are added to the bowl and mixed together. Or you can use the creaming method which starts with mixing the butter and sugar until creamy. Then adding the flour, eggs and milk. Mix everything together until completely combined.
I really wanted this cake to be full and bursting with blueberries, for this I added 50 grams of fresh blueberries. This allowed you to have blueberries in every bite. However, if you’d like you can always change this number slightly, adding more or less to suit your preference. I would always recommend that you use fresh berries over frozen ones. They have a stronger flavour, a better texture and are less likely to sink to the bottom of the cake. As frozen fruit is heavier and wetter, they tend to sink and often add excess water to your batter that is not needed. Stir these through lightly before adding to the pre greased tin/tray. You want to fill it about 3/4 full, allowing some space for the cake to rise.
Once the cakes are ready to come out of the oven, place on a wire rack for roughly 5 minutes before turning out of the tray on to a wire cooling tray. If the mixture has over spilled from the tin, you can cut off the extra with a sharp knife. Leave the cakes to cool completely before making the icing.
This is a really simple icing and only requires two ingredients, icing sugar and lemon! Simply add the icing sugar to a bowl along with the juice of 1/2 lemon, stirring until everything is well combined. You want the mixture to be runny but still slightly thick so that you have a nice thick layer on top of the cake. If the mixture is too thick for you, add a little bit more juice, or if it’s too runny add a little bit more icing sugar and stir well. Keep going until you have a consistency that you’re happy with.
Once the cake has completely, pour the icing on top of the cakes. If using the bundt trays, allow the icing to fall through all of the little grooves. It may pool in the middle hole, but this is fine. If using a cupcake shape, just pour over the cakes, allowing it to drip down the sides.
I purposefully made a small batch of cakes as these are best eaten straight away but any left overs can be stored in an airtight container. Best eaten as soon as possible, or within 1-2 days.
Ingredients
- CAKE
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter, plus extra for greasing
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 50 g Fresh Blueberries
- ICING
- 50 g Icing Sugar
- Juice of 1/2 Lemon
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease your mini bundt tins/cupcake tins.
- Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.
- Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.
- Stir through the fresh blueberries and spoon the mixture into your prepared tin. Filling the fill roughly 3/4 of the way full.
- Cook for 20 to 25 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes. If there is extra cake spilling out of the top, you can cut this using a sharp knife to make a flat base for your cake. Then place on a wired rack to cool completely.
- Now start to make the icing. Do this by adding the icing sugar and lemon juice to a bowl, stirring until you have a nice smooth mixture. Remember to go slow here. You want the mixture to be runny but still slightly thick so that you have a nice thick layer on top of the cake. If you accidentally add too much liquid, you can thicken it up by adding a little bit more icing sugar.
- Pour the icing on top of the cakes, and allow it to drip down the sides and all in the grooves of the cake if using a mini bundt mould.
- Store any leftovers in an airtight container, and keep in a cool, dry place for up to 4 days.
- Place the whipping cream into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape
- Lightly stir through the zest of 1 lemon
- Now the cakes have cooled, start to prepare the middle. using a sharp knife, cut a 'well' out of the centre of the cake, as if you were making a butterfly cake. Discard (or eat!) the dome of cake that you've just cut out as you won't be needing it anymore.
- Add a heaped teaspoon of lemon whipped cream to the centre of each cake, filling the hole that you've just made.
- Place a mini meringue and strawberry slice on top for decoration
Notes
These are best eaten straight away but any left overs can be stored in an airtight container. Best eaten as soon as possible, or within 1-2 days.
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