Lemon Blueberry Bundt Cake
Bright, moist, and a little healthier—packed with lemon zing and sweet blueberries.
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest from about 1 lemon
- 1 cup Greek yogurt
- 1 cup fresh blueberries you can toss them in a little flour to prevent sinking
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined.
- Gently fold in the blueberries that have been previously tossed in flour.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
- Once the cake is completely cooled, drizzle the glaze over the top. Garnish with extra lemon zest if desired.