I’ve always thought of Bundt cakes as one of the prettiest cakes, but it also seems to be one of the most finicky. The second I turn it upside down onto a plate I hold my breath, praying that I have greased the pan enough that no cake will stick once removed. There must be a collective sigh released when a cake does come out perfectly.
Not only did this cake turn out so well when it was inverted on the plate, but it’s super delicious! Just the right amount of tang from the Greek yogurt, tart from the lemon, and the blueberries burst in your mouth with a delightful sweetness. I mean just look at those plump blueberries exploding out of that slice!
This is a perfect cake for brunch when you really want to impress your friends with your baking skills. I will warn you though that only having one small bite is basically impossible. The spongy, melt in your mouth texture makes it hard to have just one slice. After a taste test of my own I had to force myself to cover the cake and save for a later date.
I hope you enjoy this cake as much as I did. Let me know in the comments how it turned out for you…and if you had more self control than me keeping it to just one slice. ?
Bursting with blueberries and tart lemon flavors.
- 2 ¼ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 cup unsalted butter , softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup Greek yogurt
- 2 tsp. vanilla extract
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 pint fresh blueberries
- 1 cup confectioners’ sugar , sifted
- 1 Tbsp. milk
- 3 Tbsp. fresh lemon juice
- ½ tsp. vanilla
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Preheat oven to 350°F. Grease a 10” Bundt pan with butter and lightly flour.
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In a medium size bowl, whisk together the flour, baking powder and salt. Set aside.
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In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
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Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat until completely incorporated and smooth.
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Add the lemon juice and lemon zest and beat until incorporated.
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Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth.
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Fold the blueberries into the batter and pour the mixture into the prepared Bundt pan.
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Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
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Cool cake in Bundt pan for 15-30 minutes, then invert on a plate.
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For the lemon glaze, place all ingredients in a small bowl and using a hand mixer, beat until smooth.
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Drizzle half of the glaze over the warm cake. Allow cake to cool completely and drizzle remaining glaze over the top.
