Lemon Blueberry Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: Baking
Serves: 12
Ingredients
Cake
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 tablespoons lemon juice
  • 1 lemon, zested
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces lemon flavored Greek yogurt (I used Trader Joe's brand and it was awesomely lemony)
  • ½ cup blueberries, fresh or frozen
  • ¼ cup flour for blueberries
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan, making sure to grease all of the nooks and crannies to ensure easy release of the cake.
  3. Sift together the flour, baking soda and salt.
  4. Mix in the lemon zest.
  5. Cream butter and sugar in an electric mixer until fluffy.
  6. Beat eggs in one at a time.
  7. Add 2 tablespoons lemon juice and slowly mix to combine.
  8. Alternate adding in the flour mixture and the yogurt. Mix until just incorporated.
  9. Toss blueberries in ¼ cup flour to coat before adding to batter mixture. Gently fold in blueberries.
  10. Pour the batter into the Bundt pan.
  11. Bake in the preheated oven 40-50 minutes or until toothpick inserted into center comes out clean.
  12. Allow the cake to cool for 10 minutes before turning it onto a wire rack that has been covered with parchment paper. Cool completely.
  13. Once cake is cool, make the glaze by whisking the powdered sugar and lemon juice until smooth.
  14. Drizzle over the top of the cake and enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/08/19/lemon-blueberry-bundt-cake/