Jess here, with another recipe that showcases tart citrus flavor… and just so happens to go exceptionally well with the suddenly hot weather that’s hit Austin lately!  Since I just bought these new mini bundt pans that needed breaking in, I mixed up blueberry and zesty lemon cakes, then went a little crazy with a rosemary-infused syrup on top.  The result was beyond dreamy.  These pans hold a full cup of batter each, so my recipe yielded four hefty cakes. I’d imagine a truly-mini-bundt pan would yield quite a bit more…but honestly, who doesn’t love big bundts?

Blueberry + Lemon Baby Bundt Cakes with Rosemary Syrup

*adapted from Williams-Sonoma 

Ingredients:

For the cake

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup fresh blueberries
  • zest of 2 lemons
  • 1 cup granulated sugar
  • 12 tablespoons of unsalted butter, room temperature
  • 3 eggs
For the rosemary syrup

  • Juice & zest of 1 lemon
  • 1 cup of sugar
  • 1/2 cup of water
  • 1/4 teaspoon vanilla extract
  • 2 sprigs of fresh rosemary
  • 2 tablespoons of unsalted butter
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 325°F. Grease and flour a non-stick mini bundt pan and tap out any excess flour.
  2. Sift the flour, baking powder and salt onto a piece of parchment paper and set aside.
  3. Combine the lemon zest and sugar in a small bowl. Rub the lemon zest into the sugar with your fingers until the sugar becomes moist and yellow. Set aside.
  4. In the bowl of a stand mixer, beat butter on medium speed until creamy and smooth, for about 1 or 2 minutes. Add the lemon sugar mixture and beat until light and fluffy or for about 5 minutes, scraping down the sides of the mixing bowl as needed. Add the eggs one at a time and mix for about 1 minute after each addition. Reduce the mixer speed to low. Add the sifted flour mixture to the bowl in three batches, blending each until just mixed in and scraping the sides as needed. With the last batch of flour, also add the chopped blueberries and incorporate, taking care not to over mix.
  5. Add the batter into prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the middle of a cake comes out clean.
  6. As the cakes are baking, prepare the syrup glaze. Add the lemon juice and zest, water, sugar, vanilla extract, sprig of rosemary and butter. Heat over low heat just until the sugar dissolves then raise the heat to medium and cook for 5 more minutes. Remove from the heat and let the glaze cool completely.
  7. When the cakes are ready to come out of the oven, transfer the pan to a cooling rack to rest upright in the pan for about 10 minutes. Carefully pop the cakes out of the pan. After they are completely cool, drizzle cakes with the syrup.

46 comments
  1. 1
    Gabriella | May 23, 2013 at 6:58 am

    These look incredibly delicious! – they truly are perfect bites. The only problem will be resisting having more than one bite…. 🙂 Thanks for the recipe!

    Reply
    • Jess Simpson | May 23, 2013 at 11:31 am

      Have WAY more than one bite..have the whole thing! I won’t tell. 😉

      Reply
  2. 2
    Quinn Cooper | May 23, 2013 at 6:59 am

    These look amazing! I can’t resist anything that has lemon it is.
    Thanks for sharing!
    xo Quinn

    Quinn Cooper Style

    Reply
    • Jess Simpson | May 23, 2013 at 11:32 am

      Glad we’re on the same page about lemons, Quinn. I just can’t quit them!

      Reply
  3. 3
    Karen A | May 23, 2013 at 7:33 am

    Yes! I love blueberries bakes into any pastry! 🙂

    Reply
    • Jess Simpson | May 23, 2013 at 11:32 am

      Me too, Karen! Not only do I love the added flavor, I think it makes them look prettier!

      Reply
  4. 4
    kelsey | May 23, 2013 at 8:50 am

    these look brunch-delicious!
    kw, ladies in navy
    jewelry giveaway!

    Reply
    • Jess Simpson | May 23, 2013 at 11:36 am

      Totally agree, Kelsey…these would be the perfect centerpiece for a brunch! I’m thinking an outdoor brunch before it gets too hot here in Austin! 🙂

      Reply
  5. 5
    Not Just A Mommy! | May 23, 2013 at 10:10 am

    Those are amazing! And I’m obsessed with my pan too…I just got one! http://dawnypoo.blogspot.com/2013/05/pineapple-upside-down-mini-bundt-cakes.html

    Reply
    • Jess Simpson | May 23, 2013 at 11:38 am

      I was nervous about taking them out of the pan for the first time. I’ve had some unfortunate mishaps with my standard sized bundt pan too many times to count. But, these worked perfectly (thank goodness)! Hope you’ll give these a try!

      Reply
  6. 6
    anita | May 23, 2013 at 11:19 am

    I don’t have the pans yet but boy do I have rosemary! It’s the one thing I can grow so I need a recipe like this one……today!! Thanx

    Reply
    • Jess Simpson | May 23, 2013 at 11:34 am

      Rosemary grows naturally all over Austin, too! Big bushes of it everywhere! I have to stop myself from adding it to everything I eat. 😉

      Reply
  7. 7
    Sarah | Sarah The Architect | May 23, 2013 at 11:31 am

    Yum! These look delicious, and so cute!!

    Reply
    • Jess Simpson | May 23, 2013 at 11:34 am

      Thanks, Sarah! Hope you’ll give them a try!

      Reply
  8. 8
    Liese | lipstickandsoda | May 23, 2013 at 12:54 pm

    oh boy, baby bundt cakes, that concept is just too cute! i’m planning to try this recipe very soon!

    Reply
    • Jess Simpson | May 23, 2013 at 4:08 pm

      Thank you, Liese! I can’t wait for you to try it…you’ll love them! xo

      Reply
  9. 9
    SweetJillyPepper | May 23, 2013 at 2:42 pm

    Totally agree with Karen, blueberries cooked into any pastry are a treat! Who knew someone could create a more delicious version of a blueberry muffin. Can’t wait to get my paws on some of these little babies. 🙂

    Reply
    • Jess Simpson | May 23, 2013 at 3:51 pm

      Thanks! I hope you do get your paws on them soon! 🙂

      Reply
  10. 10
    UTdana | May 23, 2013 at 2:57 pm

    Mini bundt? Where can I find these cute little pans?? I can’t wait to try these for my next ladies brunch!

    Reply
    • Jess Simpson | May 23, 2013 at 3:52 pm

      I got mine at Hobby Lobby! They always have a decent selection of pans & you can’t beat the coupons they offer!

      Reply
  11. 11
    Gaby [The Vault Files] | May 23, 2013 at 3:04 pm

    Looks so so yum, must try it!

    Reply
    • Jess Simpson | May 23, 2013 at 3:52 pm

      Thanks, Gaby! You’ll have to let me know how they turn out! xo

      Reply
  12. 12
    Adam | May 23, 2013 at 4:37 pm

    I’ve been a HUGE fan of Forgiving Martha’s bundt for months now! I’m thrilled she shared her magic with the rest of us! Thank you, Jess!

    Reply
  13. 13
    Heather Chaney | May 23, 2013 at 5:35 pm

    These look super yummy and absolutely beautiful! I cannot wait to try this recipe out!!

    Reply
    • Jess Simpson | May 23, 2013 at 9:00 pm

      Thanks, Heather!! You’d better invite me over after you make them! xoxo

      Reply
  14. 14
    SalPal | May 27, 2013 at 5:03 pm

    holy moly! These look fantastic! Can I sub strawberries for the blueberries? My little one is allergic 🙁

    Can’t wait to try them out! 🙂

    Reply
    • Jess Simpson | May 27, 2013 at 7:06 pm

      I’ve had some sad luck replacing with fresh strawberries because they have such a high water content and leave the insides a little too soggy for my taste. I’d try using dried strawberries instead! 🙂 Let me know how that works out! xo

      Reply
  15. 15
    Maryann P. | May 27, 2013 at 5:08 pm

    These look soo yummy! Can’t wait to try making them.

    Reply
    • Jess Simpson | May 27, 2013 at 7:04 pm

      You’d better let me know how you like them, Maryann! Can’t wait to hear! xoxo

      Reply
  16. 16
    Kyle | May 27, 2013 at 6:19 pm

    Delicious! Got to have that!

    Reply
    • Jess Simpson | May 27, 2013 at 7:03 pm

      Thank you, Kyle! I’m always happy to share! 🙂

      Reply
  17. 17
    Ken | May 30, 2013 at 1:25 pm

    It’s blueberry pickin’ time soon and I needed a new dessert.

    Reply
    • Jess Simpson | May 31, 2013 at 4:51 pm

      Glad these fit this bill, Ken! Hope you enjoy!

      Reply
  18. 18
    Charlene | May 30, 2013 at 4:44 pm

    These look wonderful and just the right size for a snack…can’t wait to try.

    Reply
    • Jess Simpson | May 31, 2013 at 4:52 pm

      Totally agree, Charlene! Gotta love the built in portion-sizes!

      Reply
  19. 19
    Nancy | May 31, 2013 at 1:28 pm

    The Lemon treats look awesome!! Can’t wait to make them!

    Reply
    • Jess Simpson | May 31, 2013 at 4:53 pm

      Thanks, Nancy! Hope you love them as much as I do!

      Reply
  20. 20
    Amanda | May 31, 2013 at 1:58 pm

    These look delicious! I think even my girls will enjoy them.

    Reply
    • Jess Simpson | May 31, 2013 at 4:54 pm

      You girls may even enjoy helping MAKE them, right? There’s lots of stirring and pouring opportunities in this recipe that would be perfect for any age! 🙂

      Reply
  21. 21
    Alicia | July 11, 2013 at 3:11 pm

    I”m making these right now! I have the butter and sugar and lemon mixing… the blueberries are supposed to be chopped?

    Reply
  22. 22
    Ann | June 9, 2015 at 11:49 am

    how big is the mini bunt pan I have 2 sizes 1 is 2″ diameter 1is 3″in diameter

    Reply
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