These blackberry mini bundt cakes are pretty little cakes filled with an simple blackberry puree, delicious to share or to enjoy on a picnic this summer.
I love it when the sun shines, it brightens up the working day and makes getting up in the morning so much easier. We eat more fruit in the summer especially when the British strawberries, blackberries and raspberries are in season.
In fact I like to go and pick our own summer berries in the farm in our town (one of the perks of living in Surrey!), the kids have fun and we end up with punnets and punnets of fruit to use. It isn’t quite that time of year just yet, but I added fresh fruit to these blackberry mini bundt cakes to give them flavour and colour as an added bonus.
My kids love to bake with me though their interest wanes a bit when it is sunny and they can go and play in the garden. We made these blackberry mini bundts quickly together so there was still time for outside play and then a nice treat for after the school run for them too.
Mini bundt cakes
If you are familiar with bundt cake pans such as NordicWare, which are pretty patterned cake pans which produce a large cake in a decorative shape often with patterns from the fluting of the pan, then these mini bundt cakes are little cakes similar to cupcakes made with a mini bundt cake pan.
I used a mini bundt tray similar to this cake pan to make my cakes.
Using a mini bundt tin just makes them a bit more exciting than plain old fairy cakes, of course you could also make these in a cupcake pan if you don’t have a mini bundt tin.
These were delicious from the tasty blacknberry filling and will be great for after school snacks for a couple of days.
I might have to sneak one too when they aren’t looking. Baker’s perks right?
You can use other fruit to make the filling for these mini bundt cakes:
- raspberries – puree them in the same way as the blackberries by mashing with a fork
- apple – I would cook the apple down with a little water and add sugar to your taste
- blueberries – these could be left whole or roughly mashed
- strawberries – these could be cut into small pieces and added to the centre.
More to try
Here are some more blackberry recipes you might like to try:
- Lemon and blackberry slow cooker cake
- Blackberry traybake
- Blackberry Scones with Lemon and White Chocolate
- Bramble Bakewells from Foodie Quine
- Chocolate blackberry charlotte dessert cake from Maison Cupcake
- Blackberry spice muffin bites from Nicky’s Kitchen Sanctuary
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Blackberry Mini Bundt Cakes
- Cream the butter with the sugar and then beat in the eggs one by one.
- Fold in the flour and mix until combined.
- Add half the lemon zest and mix gently.
- In a separate bowl, mash the blackberries with the back of a fork, add the other half of the lemon zest and a teaspoon of caster sugar to sweeten. Mix.
- Lightly spray the cake moulds to prevent sticking then fill each hole about a third of the way up.
- Using a teaspoon, add a little of the blackberry puree on top of the cake batter. You won't use it all up and could drizzle the rest over the cakes after baking.
- Add more cake batter on top of the blackberry puree, ensuring you don't overfill the holes. They should only be approx two thirds full.
- Bake at 180 degrees in a preheated oven for 15-18 minutes or until golden brown and a cake tester comes out clean.
- Allow to cool in the tin and then remove gently and leave them to cool fully. Dust with icing sugar and serve.