Why is my lemon blueberry cake so dense?

A dense cake usually means you’ve either overmixed the batter or added too much flour. For lemon blueberry mini bundt cakes, use the spoon-and-level method when measuring dry ingredients and stop mixing as soon as the flour disappears into the batter. Also, ensure your baking powder and baking soda are fresh—expired leaveners won’t give your cakes the lift they need.

How long to bake lemon blueberry cake?

For mini bundt cakes, bake at 350°F (175°C) for 18 to 22 minutes . Keep an eye on them after 18 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. For full-size bundt or loaf versions, bake for 45 to 60 minutes, depending on pan size.

Why do you put lemon in cake?

Lemon adds brightness, acidity, and a fresh flavor that balances the sweetness of the batter. In lemon blueberry mini bundt cakes , lemon enhances the berries and makes the overall flavor profile more vibrant and refreshing. It also activates baking soda, helping the cake rise.

What fruit goes well with lemon cake?

Blueberries are the top choice for pairing with lemon because their sweet, slightly tart flavor complements citrus beautifully. Other great options include: Raspberries Blackberries Strawberries Cherries Tropical fruits like mango or pineapple can also work if you're looking for a more exotic twist.

How do you know when lemon cake is done?

A lemon cake is done when: A toothpick inserted in the center comes out clean. The edges pull slightly away from the pan. The top springs back when lightly pressed. For lemon blueberry mini bundt cakes , visual cues and a bounce-back touch test are your best indicators, as small cakes can overbake quickly.

Lemon Blueberry Mini Bundt Cakes Top 5 Tips for Perfect Texture

Description

These Lemon Blueberry Mini Bundt Cakes are moist, zesty, and bursting with fresh blueberries—perfect for spring gatherings, brunches, or a delightful afternoon treat.

Ingredients

Scale

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh blueberries
1 tablespoon all-purpose flour (for blueberries)
1/2 cup powdered sugar
1–2 tablespoons fresh lemon juice (for glaze)

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Instructions

Preheat oven to 350°F (175°C) and grease mini bundt pans thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in lemon zest, lemon juice, and vanilla extract.
Mix in the sour cream until combined.
Toss blueberries with 1 tablespoon flour and gently fold into the batter.
Spoon batter evenly into prepared mini bundt pans, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
Mix powdered sugar and lemon juice to make glaze and drizzle over cooled cakes.

Notes

Make sure to grease the bundt pans well to prevent sticking. You can store the cakes in an airtight container at room temperature for up to 2 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 275
Sugar: 22g
Sodium: 145mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg