These tiny bundt-dles of joy are the perfect treat for any occasion!


Prep Time: 15  minutes     Cook Time: 20  minutes

Total Time: 35 minutes     Yield: 16 servings


For the cake:

1 cup butter
1¾ cup sugar
4 eggs
¼ cup fresh clementine juice
1 tablespoon clementine zest
1 teaspoon vanilla extract
2¾ cups flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 cup fresh blueberries
Fresh blueberries and clementine segments for garnish

For the frosting:

8 ounces softened cream cheese
¼ cup butter, softened
1½ tablespoons fresh clementine juice
1 teaspoon clementine zest
1-2 tablespoons heavy whipping cream
3 cups confectioners’ sugar


For the cake:

Preheat oven to 350˚F. Lightly grease and flour bundt pans. Set aside on baking sheet.

Place butter and sugar in a mixing bowl. Beat for 2-3 minutes on medium speed until light and fluffy. Add eggs, one at a time, beating until smooth after each addition. Add clementine juice, zest, and vanilla and beat to combine.

Sift together flour, baking powder, baking soda, and salt.

Add flour mixture to butter and sugar in thirds, alternating with buttermilk. Beat until well combined (about 2 minutes).

Add blueberries and stir by hand to fully combine.

Fill bundt pans ¾ full and smooth out the tops. Bake for 20-25 minutes or until golden brown on top. Check doneness with a toothpick inserted in the center of the cakes.

Cool the baked cakes on a wire rack for at least 15 minutes before removing. Use a knife is necessary to loosen the cakes from the edges of the pans. Invert the cakes on a wire rack and remove the pans. Cool completely before icing.

For the frosting:

Add cream cheese and butter to a mixing bowl. Beat until smooth and fully combined (about 3 minutes). Add clementine juice and zest. Beat to combine.

Add sugar and mix, starting on low speed and moving to medium after sugar has been incorporated. Beat until smooth (about 3 minutes). Add just enough whipping cream to obtain desired consistency between spreadable and pourable.

Spoon icing over the top ridge of the mini bundt cakes and allow to drip over the sides. Add fresh fruit to the center of the cakes for garnish. Store in an airtight container.


Per Serving
CAL: 430.3
FAT: 19.2g
CARB: 60.2g