Lemon Blueberry Yogurt Bundt Cake
Try this Lemon Blueberry Yogurt Bundt Cake recipe, or contribute your own.
Try this Lemon Blueberry Yogurt Bundt Cake recipe, or contribute your own.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/4 teaspoon pure vanilla extract
- for the cake
- 1 cup (2 sticks) unsalted butter softened
- for the glaze
- 2 tablespoons of butter
- zest of 2 medium lemons
- 1 (8 ounce) container chobani blueberry blended greek yogurt
- 1 small container fresh blueberries
- 1 tablespoon of flour for lightly coating dampened blueberries
- 1/2 to 3/4 cup powdered sugar
- 1-2 tablespoons of milk
- Carbohydrate 195.60268856976 g
- Cholesterol 1891.815 mg
- Fat 267.498901669757 g
- Fiber 6.75883346114342 g
- Protein 69.7557550315044 g
- Saturated Fat 156.113522167157 g
- Serving Size 1 1 recipe (980g)
- Sodium 5110.20517071223 mg
- Sugar 188.843855108616 g
- Trans Fat 24.686225167686 g
- Calories 3445 calories
Step-by-step
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In another large bowl combine the sugar and lemon zest. Mix with your fingertips until the sugar is moistened and fragrant.
- Rinse blueberries and dry leaving slightly damp, toss in flour to coat lightly.
- Add the butter and mix until light and fluffy; about three minutes.
- Add and beat in the eggs one at a time.
- Alternately mix in the flour mixture and yogurt, mixing until combined.
- Pour half of the batter into a prepared pan.
- Gently add blueberries on top of the batter already in bundt pan.
- Pour remaining batter and full cover blueberries.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is cool, prepare the glaze.
- To make the glaze: Melt 1 Tablespoon of butter in microwave safe dish.
- Stir in powdered sugar until texture is almost crumbly in texture.
- Add milk a little at a time to butter/sugar mixture.
- Stir to desired consistency for drizzling. Mixture should be smooth and opaque.
- Drizzle over cake and serve.
My Lemon Blueberry Yogurt Bundt Cake Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, it has to be something special. This Lemon Blueberry Yogurt Bundt Cake was exactly that - a delightful escape from the daily grind, a moment of sweet serenity in my otherwise hectic week. I stumbled upon this recipe while browsing through a baking blog (I can’t remember which one, unfortunately!), and the vibrant photo immediately caught my eye. The promise of a moist, flavorful cake, bursting with juicy blueberries and a bright lemon zest, was too tempting to resist. I love how this recipe incorporates Greek yogurt, lending a lovely tanginess that beautifully complements the sweetness of the blueberries and lemon. It's a healthier twist on a classic bundt cake, making me feel a little less guilty about indulging. Plus, bundt cakes are simply elegant – perfect for a casual weeknight dessert or a slightly more sophisticated gathering. The beautiful swirl of the batter and the even distribution of the blueberries in the finished product is always so satisfying to witness, and it makes for a truly stunning centerpiece on any table.
The baking process itself was surprisingly straightforward. The instructions were clear and easy to follow, even for someone like me who’s not a professional baker. I loved the step where you toss the blueberries in a little flour before adding them to the batter – a genius tip that prevents them from sinking to the bottom and ensures a perfect distribution throughout the cake. The aroma of lemon and baking cake filling my kitchen was utterly divine; it was a little taste of heaven right there while I watched it bake. The result? A cake that’s incredibly moist, with a tender crumb and a delightful balance of sweet and tart flavors. The lemon zest adds a wonderful brightness, cutting through the richness of the butter and yogurt, while the blueberries provide bursts of juicy sweetness in every bite. It's the perfect dessert for those times when you crave something comforting yet sophisticated, something that feels a little special without requiring hours of slaving over a hot stove. I’ll certainly be adding this to my go-to dessert recipes!
Tips and Variations:
- For an even more intense lemon flavor, add a tablespoon of lemon juice to the batter.
- Feel free to experiment with other berries, such as raspberries or blackberries.
- A dusting of powdered sugar on top adds a touch of elegance.
- If you don't have a bundt pan, you can bake this cake in a standard 9x13 inch baking pan; adjust the baking time accordingly.
- Make it a breakfast treat by serving it with a dollop of plain Greek yogurt!
Making this cake was more than just baking; it was a moment of quiet amidst the chaos, a chance to create something beautiful and delicious. And that’s a feeling I treasure deeply. This Lemon Blueberry Yogurt Bundt Cake is not just a recipe; it's a reminder to slow down, to savor the simple pleasures, and to find joy in the little moments of creation, even if it’s just a cake.
