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Lemon Blueberry Yogurt Bundt Cake

lemon blueberry yogurt bundt cake - featured image
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This easy, moist homemade bundt cake features bright lemon zest, juicy blueberries, and creamy yogurt for a tender crumb. Finished with a simple vanilla glaze, it’s a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (plus 1 tablespoon for blueberries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon freshly grated lemon zest (about 1 large lemon)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 cup plain whole milk yogurt (Greek yogurt works too)
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh blueberries (or frozen, do not thaw)
  • 1 cup powdered sugar
  • 2 tablespoons milk (whole or 2%)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Generously grease a 10-12 cup bundt pan with butter or non-stick spray, then dust with flour. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides as needed.
  4. Add eggs one at a time, beating well after each. Mix in lemon zest and vanilla extract.
  5. Mix in yogurt and lemon juice, blending until smooth. Batter may look slightly curdled.
  6. Add dry ingredients in three parts, mixing gently after each addition until just combined. Do not overmix.
  7. Toss blueberries with 1 tablespoon flour in a small bowl. Fold into the batter with a spatula.
  8. Scoop batter evenly into prepared bundt pan. Smooth the top and gently tap pan to release air bubbles.
  9. Bake for 55-65 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Start checking at 50 minutes if your oven runs hot.
  10. Let cake cool in pan for 15 minutes. Run a thin knife around edges, then invert onto a wire rack to cool completely (about 1 hour).
  11. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Adjust milk for desired glaze consistency.
  12. Drizzle glaze over cooled cake. Slice and enjoy. Garnish with extra blueberries and lemon zest if desired.

Notes

Use room temperature ingredients for best texture. Toss blueberries in flour to prevent sinking. Grease and flour every nook of the bundt pan to avoid sticking. For gluten-free, use a 1:1 blend. Cake tastes even better the next day and can be frozen for up to 2 months.

Nutrition

Keywords: lemon blueberry bundt cake, yogurt cake, easy dessert, homemade cake, moist bundt cake, lemon cake, blueberry cake, vanilla glaze, spring dessert, summer dessert

Find it online: https://forkifyfun.com/lemon-blueberry-yogurt-bundt-cake-recipe-easy-moist-homemade-dessert/