Bumble Berry Baby Bundt Cakes Recipe

Name: Bumble Berry Baby Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon zest, grated; ½ cup plain soymilk; 1 cup all-purpose flour; ½ cup cake flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted margarine, at room temperature; ½ cup sugar; 1 tablespoon vanilla extract; 1 egg, at room temperature; 2 tablespoons lemon juice; ¼ cup frozen raspberries; ¼ cup frozen blueberries; ¼ cup frozen strawberries (cut into small pieces)

Servings: persons

1 tablespoon lemon zest, grated
½ cup plain soymilk
1 cup all-purpose flour
½ cup cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted margarine, at room temperature
½ cup sugar
1 tablespoon vanilla extract
1 egg, at room temperature
2 tablespoons lemon juice
¼ cup frozen raspberries
¼ cup frozen blueberries
¼ cup frozen strawberries (cut into small pieces)

1
Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
2
Combine the milk and the juice.
3
Set aside.
4
Sift together the flours, baking powder and salt.
5
Set aside.
6
In a medium bowl, cream together the butter and the sugar (2 to 3 minutes).
7
Add the zest and vanilla extract and mix for another minute on medium speed.
8
Add the egg and mix well on medium speed.
9
Alternating the flour mixture and the milk/lemon mixture, add them to the batter beginning and ending with the flour mixture.
10
Don't over mix the batter.
11
Remove the bowl from the mixer.
12
Combine your berries in a bowl and sprinkle on a few tablespoons of flour.
13
Mix the berries with the flour.
14
This will prevent the berries from sinking to the bottom of your cake.
15
Gently fold the berries into the batter and then spoon the batter into the pan, filling each cup 3/4 full.
16
Bake the cake for 48 minutes, rotating once halfway through.
17
Test with a toothpick and cook longer if toothpick does not come out clean.
18
Remove the pan from the oven and invert over cooling rack.
19
Leave cakes in pan until pan is cool enough to touch (about 30 minutes).
20
Gently press on back side of each cake cup to release cakes.
21
Glaze as desired.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon lemon zest, grated, ½ cup plain soymilk, 1 cup all-purpose flour, ½ cup cake flour, and more.

Yes, Bumble Berry Baby Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bumble Berry Baby Bundt Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions