Lemon Blueberry Bundt Cake
Equipment
- Bundt cake pan
- electric mixer
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup brown sugar
- 1/2 tsp salt
- 1 tbsp lemon zest (from about 1 lemon)
- 1 cup fresh blueberries
- 1 cup Greek yogurt
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp water
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a bundt pan to ensure easy release.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside for later.
- In a large mixing bowl, beat the softened butter using an electric mixer until it’s pale and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lemon zest.
- Alternately add the dry mixture and Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Don’t overmix.
- Toss the blueberries in a little flour to prevent them from sinking. Carefully fold the flour-coated blueberries in the batter.
- Spoon the batter into the prepared bundt pan, smoothing the surface evenly with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 10–15 minutes, then turn it out onto a wire rack and let it cool completely.
- In a small bowl, whisk powdered sugar with 2–3 tablespoons of water until it reaches a smooth, pourable consistency. Adjust water as needed.
- Once the cake is fully cooled, drizzle the glaze over the top. Add a touch of lemon zest on top if you'd like a fresh finish.
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