- October 26, 2017
- Modified On: June 13, 2022
- by Amy Gorin, MS, RDN
- 0 Comments
Wild Blueberry Mini Bundt Cakes
These wild blueberry mini Bundt cakes with powdered sugar icing are the tastiest blueberry muffin cake you’ll ever eat.
Looking for a mini dessert? These blueberry Greek yogurt miniature cakes with drizzle icing are so delicious. Plus, the mini blueberry bundt cakes are portion controlled.
There’s something you need to know about me: I love bite-size anything. When the mini trend blew up several years ago, I was ecstatic. Finally, I could have my very own dessert in a perfect portion-controlled size!
Thanks to the folks at Wild Blueberries of North America for sponsoring this post. As always, all opinions are my own!
If you’re looking for the perfect mini Bundt cakes recipe, you must whip up this easy miniature cake recipe.
The portion-controlled dessert is delish on its own, but the vanilla drizzle frosting really makes the recipe made with frozen wild blueberries a can’t miss!
These blueberry muffin mini cakes with powdered sugar icing are perfect for a lighter weeknight dessert—and will impress guests when you’re entertaining!
And I don’t know about you, but I much prefer vanilla cake to chocolate cake! Now, get ready to enjoy a delightful blueberry muffin cake.
To make these miniature cakes, you need a handful of ingredients. As a registered dietitian, I’m a big fan of incorporating nutritious ingredients into pretty much everything I whip up in my kitchen.
Cake flour: Cake flour provides the perfect flaky texture for these mini Bundt cakes. If you don’t have any on hand, feel free to use all-purpose flour.
Butter: These mini cakes use real butter!
Milk: You need this to make the icing. If you’d like the icing to be more liquidy, feel free to add a ½ teaspoon of additional milk at a time, until you reach the desired consistency.
Maple syrup: I love using this as a sweetener, since maple syrup boasts many health-helping polyphenols.
Eggs: Eggs add protein to these cakes!
Greek yogurt: I also added plain Greek yogurt to the these mini cakes. The yogurt adds a terrific creaminess and allowed me to cut down on the butter in this tasty dessert.
Frozen wild blueberries: These miniature cakes get their vibrant color and a lot of their taste from frozen wild blueberries, one of my fave ingredients that has more than double the antioxidants of traditional blueberries and is just so good for you.
And the anthocyanins, a type of antioxidant in wild blueberries, are connected with health benefits, including a possible decrease in risk of type 2 diabetes.
Powdered sugar: These wild blueberry Greek yogurt miniature cakes are topped with an easy-to-whip-up vanilla drizzle glaze, which is made with powdered sugar.
To make these wild blueberry miniature cakes, first preheat your oven to 350° Fahrenheit.
Next, in a medium mixing bowl, mix flour, baking powder, and salt. In another medium mixing bowl, combine butter, maple syrup, ½ cup milk, eggs, 2 teaspoons vanilla extract, and yogurt.
Add flour mixture to wet mixture, stirring gently. Fold in wild blueberries.
Coat a mini Bundt cake tray with spray oil; then spoon batter into tray, filling about three fourths of the way full. Bake for about 15 to 18 minutes, until cooked through.
When the cake comes out of the oven, use a toothpick or a cake tester inserted into the center. Make sure a toothpick inserted comes out clean.
This is how you can tell that the light and fluffy cakes are done! Once the mini cakes have cooled in the pan, transfer to a wire rack to cool completely.
To make the icing, combine powdered sugar with remaining milk and vanilla extract in a large bowl. Spoon homemade vanilla icing over mini cakes once they’re mostly cooled.
My suggestion is to ice the cakes a few minutes before serving, when the cakes are at room temperature.
To make these cakes mini, I used a mini bundt cake pan. You could absolutely use a muffin pan or mini cake tins, but I think the cakes come out a little more unique and pretty in bundt cake form!
You might want to make a little extra sugar frosting, because the easy drizzle icing recipe is also wonderful on top of pound cakes, bundt cakes, and more.
Nope! You could eat these mini cakes plain. Or if you’re feeling adventurous, you can swap the icing drizzle for a blueberry reduction.
More blueberry dessert recipes
Enjoy wild blueberries and love these miniature cakes? Then also give these recipes a taste:
- berry pancakes with a reduction sauce
- brie appetizer with blueberries
- blueberry nice cream with lemon juice
I bet you’ll also enjoy my orange cake recipe or my vegan layer cake!
Wild Blueberry Mini Bundt Cakes
- 1½ cups cake flour (or all-purpose flour)
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup butter, melted
- ½ cup + 1 Tablespoon + 2 ¼ teaspoons low-fat milk, divided
- 1½ cups maple syrup
- 2 eggs, beaten
- 2½ tsp vanilla extract, divided
- 1 cup plain low-fat Greek yogurt
- 1¼ cups frozen wild blueberries
- Spray oil
- ½ cup powdered sugar
- Preheat oven to 350° Fahrenheit.
- In a medium mixing bowl, mix flour, baking powder, and salt. In another medium mixing bowl, combine butter, maple syrup, ½ cup milk, eggs, 2 teaspoons vanilla extract, and yogurt. Add flour mixture to wet mixture, stirring gently. Fold in wild blueberries.
- Coat mini Bundt cake tray with spray oil; then spoon batter into tray, filling about three fourths of the way full.
- Bake for about 15 to 18 minutes, until cooked through.
- Once mini cakes have cooled in the pan, transfer to a wire rack to cool completely.
- Spoon homemade vanilla icing over mini cakes once they’re mostly cooled. Enjoy!
- In a large bowl, combine powdered sugar with remaining milk and vanilla extract.
I’d love to hear from you! Let me know if you make these tiny cakes with vanilla drizzle! What other recipes with confectioner’s sugar glaze do you love?
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