Mini Berry Bundt Cakes with a Classic Coffee Cake Crumb
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These charming mini Bundt cakes are packed with fresh berries and feature a tender, buttery crumb reminiscent of your favorite classic coffee cake-perfect for afternoon tea or summer brunches.
Why I Love These Berry Mini Bundt Cakes
There's something timeless about a berry-studded cake, especially when it's baked into beautiful mini Bundt molds. These Mini Berry Bundt Cakes are inspired by a favorite old-fashioned coffee cake recipe, reimagined for tea tables, summer brunches, and gatherings with friends.
Each cake is rich with flavor, thanks to fresh seasonal berries and a soft, buttery crumb that mimics the texture of a traditional blueberry coffee cake. They're not overly sweet, which makes them ideal for pairing with a cup of tea or coffee, whether served for a summer teatime or an elegant brunch.
Simple to bake, endlessly adaptable, and always well-loved-this is a recipe I come back to every summer.
Key Ingredients
You will find specific ingredient measurements in the recipe card at the bottom of this post. Here’s what you need:
- Fresh berries: Blueberries, raspberries, or a mix work beautifully.
- Sour cream or Greek yogurt: For that tender, moist crumb.
- Butter: Adds richness and flavor to the cake base.
- Vanilla extract and lemon zest: Brighten the flavor and enhance the fruit.
- Classic cake flour or all-purpose flour: Keeps the crumb light and soft.
- Brown sugar topping (optional): A nod to the classic streusel of a coffee cake-can be sprinkled on top before baking or added as a finishing touch.
Why You’ll Love These Mini Bundt Cakes
- Perfect for afternoon tea, brunch, or gifting
- The batter comes together quickly-no mixer needed
- They have that classic coffee cake crumb, but in an elegant mini Bundt shape.
- Easily customizable with your favorite summer berries
- Bake beautifully in a mini Bundt pan, tea cake pan, or even a muffin tin if needed
Can I Still Make This as a Traditional Coffee Cake?
Absolutely! If you don't have a mini Bundt pan, this batter works beautifully in a standard 8- or 9-inch cake pan or springform pan. The result is a classic-style berry coffee cake with a golden crust and soft interior-ideal for slicing and sharing.
Frequently Asked Questions
Yes! Frozen berries work well-no need to thaw first. Just toss them lightly in flour before folding into the batter to prevent sinking and excess moisture.
You can still make this recipe in a muffin tin (yielding about 10-12 tea cakes) or a traditional 8- or 9-inch cake pan for a more classic coffee cake. Adjust baking time as needed.
Be sure to generously butter and flour the mini Bundt molds, or use a baking spray with flour. Let the cakes cool for 10 minutes before gently inverting onto a cooling rack.
Absolutely! A dusting of powdered sugar is lovely, but you can also drizzle a light lemon glaze over the cooled cakes, made with a mixture of powdered sugar and lemon juice, or add a dollop of sweetened whipped cream for a delicious and festive touch. Add fresh mint sprigs for a beautiful finish.
More Mini Bundt & Tea Cakes to Love
If you love charming little cakes with tender, buttery crumbs and bright seasonal flavors, here are more teatime-worthy bakes to try:
- Mini Lavender Earl Grey Tea Cakes - Sunny and delicious with floral and citrus notes.
- Woodbury Cinnamon Mini Tea Cakes - Taste history from First Lady Dolly Madison’s tea room.
- Hummingbird Bundt Cake - An iconic, well-loved original recipe with tropical notes.
- Pumpkin Bundt Cake - Warm spices with a delicious cream cheese glaze, perfect for fall teas.
- White Chocolate Rapsberry Bundt Cake - Delicate, fragrant, and a lovely pairing with black or green tea.
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Fresh Berry Mini Bundt Cakes Recipe
Equipment
Ingredients
- 1 ½ cups all-purpose flour divided
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup fresh berries
- 6 tablespoons butter softened to room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 350 ̊ F. Butter mini bundt cake molds.
- Combine 1 ¼ cup flour, baking soda, salt, and cinnamon in a bowl and set aside.
- Add the washed berries to a separate bowl and toss with 1/4 cup flour.
- In the bowl of a stand mixer, combine the butter, sugar and brown sugar. Mix on medium speed until smooth and pale, about 5 to 8 minutes. Add the egg, followed by the vanilla. Scrape down the bowl of the mixer and continue to mix the batter for another minute so that all ingredients are fully incorporated.
- Remove bowl from mixer. Using a wooden spoon, alternately add the flour mixture and buttermilk to the batter. Gently fold in the flour-coated berries and spoon into prepared mini bundt pans. It should be about 2/3 full.
- To spread batter evenly, I use either a very small spoon or I add the batter to a plastic ziplock bag, snip a corner, and pipe the batter into the molds.
- Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Allow the mini cakes to cool in the pan completely. Run a sharp knife around the sides to loosen and invert onto a serving plate.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.