Blueberry Mini Bundt Cakes







A recipe allowed in a / diet.

Have you ever tried miniature bundt cakes? Well this is definitely a great opportunity for you! These blueberry mini bundt cakes are similar to muffins, albeit with a different shape. Thanks to the shape, though, you can add filling with ease. We’ve tried a mix of cream cheese and heavy cream, and a kiwi topping. But you can let your imagination go wild!

Nutritional Chart

Calories: 507 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 56 g
  • 8 g
  • 29 g

Ingredients Needed for Blueberry Mini Bundt Cakes

1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
3 ounces of butter, melted
3.5 ounces of blueberry

For the filling:

3.5 ounces of cream cheese
½ cup powdered sugar
1 tablespoon heavy cream

Other things:

1 kiwi

How to Make Blueberry Mini Bundt Cakes

  1. Sift the flour through a strainer and add it to a large bowl.
  2. Add the baking powder, baking soda, and mix.
  3. Put the brown sugar in a bowl. Add the egg, vanilla extract, and 2/3 of the melted butter. Whisk.
  4. Pour the wet mixture over the dry one. Add the remaining melted butter. Whisk everything until smooth and add the blueberries. Mix again.
  5. Preheat the oven to 350°F/175°C.
  6. Grab a mini bundt tray and fill its empty slots with the mixture. You should obtain around 8 mini bundts.
  7. Bake them for the next 25 minutes.
  8. Mix the cream cheese with powdered sugar and heavy cream. Use the mixture and fill the mini bundts. Top with a few kiwi slices.

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