Blueberry & Almond Mini Bundt Cake

Life is all about the small joys so when I grazed the fruit and veg aisle of my local greengrocer’s, I was almost beside myself with joy to realize that it’s finally berry season! It was a task walking home and restraining myself from eating them until I was blue in the face (literally!) but I managed to last long enough to create summery blueberry and almond mini bundt cakes with a bundt tin I bought from trusty old Marks & Spencer.

Servings: 12 mini bundt cakes
Prep+cooking time: 1 hr

Ingredients for the cake

  • 150g caster sugar

  • 3 medium free range eggs

  • 150g unsalted butter, room temperature

  • 2 tsp vanilla extract

  • 150g cups all-purpose flour

  • 100g fresh blueberries

  • 3 tbsp ground or flaked almonds


1)    Preheat oven to 180°C.  Grease a muffin/mini bundt tray with a little butter and set aside.

2)    In the bowl, beat sugar and eggs for 5 minutes.  The volume of mixture will increase by almost half and will be thickened and light in colour.

3)    Add butter, almonds and vanilla extract and beat for 2 more minutes.  Slowly add flour and beat until just combined. Fold in blueberries.

4)    Using a spatula, pour and smooth batter into the bundt tin. 


5)    Bake for 40-45 minutes until a toothpick comes out clean.

6)    Allow to cool completely before serving. It tastes great on its own with tea or served with a plain drizzle of icing sugar and milk.