The combination of blueberries and lemon is irresistible, especially in perfectly fluffy and soft mini bundt cakes. These gluten-free blueberry lemon mini bundt cakes are so delicious, fragrant and, thanks to the blueberries, really juicy.
I love how simple this recipe is. The batter is made from naturally gluten-free flours. In this recipe, I used a mixture of buckwheat flour, rice flour, and gluten-free oat flour. These work the best in this recipe.
This recipe is also sugar-free!
Why use sugar if you can use dates instead? Dates are perfect for baking, cooking, or eating raw. They are definitely my favorite fruit as well. Besides that, the dates are very healthy for us. Just by eating a few dates a day, you can increase your daily intake of many vitamins and minerals, such as calcium, iron, phosphorus, potassium, magnesium, zinc, and much more. Dates are not even very healthy for us, but also so delicious. In my opinion, they taste like caramel sugar! Yes, there are many different types of dates, but the best ones are medjool dates and mazafati dates. These dates taste just incredible. However, if you are baking or cooking with dates, feel free to try different types of dates. You don't need to use the most expensive ones.
Blueberry lemon flavor is the best!
When I was growing up, blueberries were something special. You couldn't find them in regular stores, or if you find them they were ridiculously expensive. People would go to the forest to pick them from bushes. But nowadays the situation is different. Yes, you can find them at stores, but if they are not in season, they are super expensive. However, we planted them in our garden. This changed everything! I still appreciate it so much. I know how hard it is to grow them in our climate, but the fact that I can harvest my blueberries is absolutelly unbelievable. They are still so special to me. So, this recipe is so precious to me. The blueberries and lemon flavor is so delicious. I feel like lemon enhances the flavors more, thats why I love it so much.
You don't have a baking pan for mini bundt cakes? Don't worry!
Yes, I have a pan for mini bundt cakes. I bought it a few years ago but I never used it. So I changed my mind and I made this recipe and it turned out so cute. However, if you dont have this type of pan, feel free to use a traditional muffin pan. it really doesn't matter how they look. The taste is more important. But if you wanna make something special, buy this pan and everyone will be surprised!
This recipe for gluten-free blueberry lemon mini bundt cakes is so delicious. It is so flavorful, juicy and perfectly sweet. I love how these turned out.
These Gluten-free blueberry lemon mini bundt cakes are:
- Sweeten by dates
- 100% delicious
If you want more gluten-free dessert ideas, check out these recipes:
Gluten-free pumpkin spiced donuts
Easy gluten-free berry crumble cake
Gluten-free banana bread
Gluten-free raspberry muffins
Gluten-free poppy seed banana bread
Peach & blackberry cake
Poppyseed cake with plums
Sweet potato muffins with berries
Crumble banana bread with nectarines & plums
Fluffy plum cake
You can find the full recipe in my video!
150g of water
2 tbsp lemon juice
100g buckwheat flour
50g rice flour
50g gluten-free oat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
1/2 cup water/plant-based milk
1/2 cup blueberries
- Mix dates, water, and lemon juice together in a blender into a smooth consistency.
- Prepare a large bowl and combine dry ingredients, add the date mixture, vanilla, and water.
- Mix everything well and finally add the blueberries.
- Grease the mini cake pan with vegan butter and sprinkle with rice flour. Bake for 30 minutes at 170 °C.
- After baking, let cool completely and decorate with sugar icing and blueberries. Enjoy.