Blueberry Lemon Yogurt Bundt Cake
Blueberry Lemon Yogurt Bundt Cake – blueberry and lemon combination, with a lemon icing give this cake a perfect taste. I love blueberry and lemon combination and both my husband and I love this dessert.
Ingredients
- CAKE
- 2 ½ cups all purpose flour divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup Greek Yogurt
- 2 ½ cups fresh blueberries
- LEMON GLAZE
- 1 cup powdered sugar
- 2 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- TO MAKE THE CAKE
- Preheat the oven to 350 F. Flour and butter a 10 inch Bundt pan and set aside.
- In a medium dish gently combine blueberries and ¼ cup flour. Set aside.
- In a large dish combine 2 ¼ cup flour, baking powder and salt. Set aside.
- In a separate dish beat butter and sugar with an electric mixer (medium - high speed) until light and fluffy, for about 3-4 minutes.
- Add one egg at a time, and then add vanilla and 2 tablespoons lemon juice. Continue to mix.
- Add Greek yogurt and lemon zest and mix until combined.
- Then add flour mixture and beat until well combined.Gently fold in blueberries.
- Put the dough in the Bundt pan and bake for 1 h and 15 min or until a toothpick comes out clean or with a few crumbs on it.
- Take out of the oven and leave in the Bundt pan for 30 min to cool, and then transfer to a wire rack to cool completely.
- TO MAKE THE LEMON GLAZE
- In a medium dish combine powdered sugar, lemon juice and milk and stir until smooth.
- Glaze the completely cooled cake and decorate it with fresh blueberries.
Notes
Serve at the room temperature. Store in an air fresh container, in the fridge up to 5 days.
Nutrition
Serving: 1gCalories: 774kcalCarbohydrates: 133gProtein: 11gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 9gCholesterol: 92mgSodium: 146mgFiber: 3gSugar: 82g
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