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Whole Grain Breakfast Blueberry Bundtlette

Whole Grain Breakfast Blueberry Mini Bundts

Adapted from King Arthur Flour.
Course Breakfast, Snack
Cuisine Cakes
Author TheSpicedLife


  • 2 cups (240g) white whole wheat flour
  • ½ cup (60g) AP flour
  • t baking powder
  • ½ t baking soda
  • 1 t salt
  • 4 T (1/2 stick or 57g) unsalted butter, softened
  • 1 cup (225g) sugar
  • zest of one large lemon
  • 2 large eggs
  • 2 t vanilla extract
  • 1 cup whole milk Greek yogurt (I subbed some sour cream when I ran out of yogurt)
  • cups fresh or frozen blueberries


  1. Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Add the lemon zest and cream a little longer. Scrape the sides and bottom of the bowl as needed.
  3. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to incorporate.
  4. Add the yogurt and the flour mixture, alternating, beginning and ending with the flour mixture, in 2 and 3 additions respectively. Mix on low speed to incorporate after each addition. Scrape the sides and bottom of the bowl as needed.
  5. Gently fold in the blueberries and refrigerate at least an hour.
  6. Preheat the oven to 400 F. Grease your mini bundt pan (enough for 12 mini bundts, so probably 2 pans).
  7. Scoop the batter into the prepared bundtlette wells, dividing the batter evenly. Bake the bundts until a cake tester inserted in the center comes out clean, 17-22 minutes (check at 17). Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.