Mini Vanilla Lemon Huckleberry Bundt Cakes

Contributed by our good friend Natalie. Check out her blog at: or see this recipe on her blog at: Makes 8 mini bundt cakes


1 pkg Namaste Foods Vanilla Cake Mix
2 Tbsp fresh squeezed lemon juice
• lemon zest from a large lemon
1 full cup fresh huckleberries or wild blueberries
4 eggs
1/2 cup oil
1 cup water
• Topping
4 Tbsp cream cheese
2 Tbsp butter (she uses Earth Balance)
1-1/4 tsp vanilla
2 Tbsp milk, any kind (she used hazelnut)
2-1/2-3 cups powdered sugar, depending on consistency you like
• lemon zest


  1. Heat oven to 350° Lightly grease your Mini Bundt Cake Pan(s).
  2. In a large bowl combine your eggs, water, lemon juice, and oil. Add in your cake mix and blend well. Next stir in lemon zest and then gently fold in the huckleberries.
  3. Now pour batter into mini bundt cake pan cavities filling approximately 3/4 from the top. (You can use a ziplock bag , pouring the batter inside cutting off the tip and piping it into the cavities for less mess.)
  4. Bake for approximately 20 minutes give or take a few.
  5. While cakes are baking , in a small bowl mix together cream cheese, butter, vanilla, milk, and powdered sugar, blend until nice and creamy. When cakes are done baking and have cooled remove from pan and drizzle with cream cheese frosting. Top each cake with a little extra lemon zest and enjoy 🙂