Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is the perfect dessert for any lemon lover! It's moist, airy, packed with fresh lemon flavor, and juicy blueberries. Topped with a light and refreshing lemon icing.
Servings: 10 servings
Equipment
- Spiral Bundt Pan this is the bundt pan I used
Ingredients
- 1/2 cup salted butter softened
- 1/4 cup Greek plain or vanilla yogurt
- 1 3/4 cups granulated sugar
- 4 large whole eggs
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup fresh or frozen blueberries
Lemon Icing
- 1 1/2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons buttermilk
Instructions
To make the cake
- Preheat oven to 350 degrees F. In a large mixing bowl, beat together the butter and Greek yogurt with an electric mixer until smooth, about 2 minutes.
- Add the sugar and beat again until light and fluffy, then add in the eggs one at a time. Continue to beat until combined.
- Add in the lemon juice, lemon zest, and vanilla extract and beat again.
- In a medium bowl whisk together the flour, baking powder, and baking soda.
- Slowly add the flour mixture to the lemon mixture, alternating with the buttermilk, in increments of 4 each. Beat together just until all of the ingredients are combined and be sure not to overmix.
- Generously grease a bundt pan with nonstick cooking spray and spoon 1/3 of the cake batter into the bottom, add 1/2 cup of blueberries to the top of the batter, then add another 1/3 of the cake batter, top with the remaining blueberries and the remaining batter. Smooth out the top of the cake batter with a spatula and bake for 45-50 minutes or until a toothpick comes out clean.
- Once the cake has baked, let the cake sit in the bundt pan for 10 minutes on a cooling rack. Run a knife along the edges to loosen the cake and carefully place the cake upside down on a cooling rack. DO NOT remove the bundt pan unless the cake drops. Let the cake sit for 15 minutes, then remove the bundt pan. If the cake doesn't drop, carefully and very gently pat the pan and shake the pan back and forth. Let the cake cool completely.
To make the icing
- In the meantime, make the icing. Combine all of the ingredients in a medium mixing bowl and whisk together until smooth. If you want your icing to be thicker, add more powdered sugar.9. Spoon the icing all over the cooled cake, top with more blueberries (optional), and enjoy! Alternatively, you can dust powdered sugar on the cake instead of icing.
- Spoon the icing all over the cooled cake, top with more blueberries (optional), and enjoy! Alternatively, you can dust powdered sugar on the cake instead of icing.
Notes
Recipe Notes:
To Store Leftovers: Store in an airtight container or cover with plastic wrap and store in the refrigerator for up to 5 days.
To freeze, make sure to cool the bundt cake completely. Wrap the whole unfrosted cake or cut the cake into portions and wrap each piece tightly with plastic wrap. Store in a freezer bag or airtight container and freeze for up to 3 months.
To Thaw: Place the cake on the counter for a few hours or in the refrigerator overnight. I recommend icing the cake once it’s been completely thawed out.
Recipe adapted from: Savory Experiments