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–+ servings

Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is made with fresh blueberries, lemon zest, and Greek yogurt for a soft, tender cake finished with a simple glaze. It’s an easy homemade dessert for brunch, spring gatherings, or sharing with family and friends.
Print Recipe
Total Time:1 hour 30 minutes

Equipment

  • Bundt pan
  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer
  • Spatula
  • Wire rack

Ingredients

For the Cake

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest from about 1 lemon
  • 1 cup greek yogurt
  • 1 cup fresh blueberries Optional: toss with a little flour to help prevent sinking

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons water

Instructions

  • Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and eggs: In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
  • Combine the wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix just until combined. Gently fold in the blueberries.
  • Fill the Bundt pan: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  • Bake: Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean.
  • Cool: Allow the cake to cool in the pan for about 10–15 minutes before inverting it onto a wire rack to cool completely.
  • Prepare the glaze: In a small bowl, mix the powdered sugar with 2–3 tablespoons of water until smooth. Adjust the consistency as needed. It should be thick enough to drizzle but fluid enough to pour.
  • Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top. Garnish with extra lemon zest if desired.

Notes

  • Toss the blueberries with a little flour to help prevent sinking, if desired.
  • Let the cake cool completely before adding the glaze.
  • Garnish with extra lemon zest if desired.
Servings: 12
Author: Amity Hook-Sopko