How Long Will Mini Bundt Cakes Stay Fresh?

When properly stored, Mini Blueberry Bundt Cakes can remain fresh and moist for up to 3 days at room temperature and 5 days in the refrigerator . Be sure to store them in an airtight container, away from direct heat or sunlight. For best results, let them cool completely before sealing. Freezer tip: You can also freeze them for up to 3 months . Wrap each cake in plastic wrap, then store in a freezer-safe bag. Thaw overnight in the fridge or at room temperature for 2–3 hours.

What Makes a Bundt Cake Dry?

Several common factors can lead to dry Mini Blueberry Bundt Cakes , including: Overbaking : Always check for doneness at the minimum time mark. Lack of moisture-rich ingredients like Greek yogurt, buttermilk, or oil. Too much flour : Spoon and level your flour properly to avoid excess. Low-fat batter : Cakes need the right amount of fat to stay tender.

Why Is My Bundt Cake Not Flat?

Uneven bundt cakes usually result from: Overfilling the pan (never fill more than ¾ full). Hot oven spots or an oven that's running too hot. Too much leavening , which can cause a rapid rise and collapse. Use a serrated knife to gently level the bottoms if needed. And always rotate your pans halfway through baking for even results.

How Long Can Bundt Cakes Sit Out?

Mini Blueberry Bundt Cakes can safely sit out at room temperature for up to 2 days , assuming your kitchen is cool and dry. If the cakes are glazed, especially with a dairy-based drizzle, store them in the fridge after the first day to prevent spoilage. For longer shelf life: Refrigerate after 2 days Freeze after 5 days If you're serving them at a party, leave them out for no more than 4 hours to maintain optimal freshness and food safety.

Mini Blueberry Bundt Cakes – Best Moist Recipe (2025)

Description

These moist and fluffy mini bundt cakes are packed with juicy blueberries and topped with a sweet lemon glaze. Perfect for brunch, tea time, or dessert!

Ingredients

Scale

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

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Instructions

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

Notes

Tossing the blueberries in flour helps prevent them from sinking. You can substitute lemon juice with milk for a milder glaze.

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

Nutrition

Serving Size: 1 mini cake
Calories: 260
Sugar: 20g
Sodium: 140mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg