This Lemon Blueberry Bundt Cake with Yogurt is moist, tangy, and filled with juicy blueberries, then finished with a simple lemon glaze.
The cake has a soft, tender crumb thanks to Greek yogurt, balanced with the brightness of lemon zest and the sweet pop of fresh blueberries. It’s the kind of old fashioned dessert that looks beautiful on a cake stand yet feels cozy and familiar. I still remember summers at grandma’s kitchen table, where she’d slice into a blueberry cake, the glaze dripping down in shiny ribbons — always served with big smiles and laughter.
What You Need to Know
- Flavor note: The Greek yogurt keeps the cake extra moist and adds a gentle tang that pairs perfectly with lemon.
- Storage tip: Keep covered at room temperature for 2 days or refrigerate for 4–5 days.
- Make-ahead tip: Bake the cake a day ahead and glaze right before serving.
- Lighter twist: Swap half the butter for applesauce to cut back on fat while keeping the cake moist.
Ingredients Overview
You’ll need all-purpose flour, baking powder, baking soda, and salt for the base.
Butter and brown sugar give the cake richness and depth of flavor, while Greek yogurt keeps the crumb moist.
Fresh lemon zest adds brightness, and juicy blueberries bring bursts of sweetness throughout.
A simple glaze of powdered sugar and water creates a pretty finish that makes the cake feel extra special.
How to Make Lemon Blueberry Yogurt Bundt Cake
Step 1: Preheat the oven to 350°F. Grease and flour your bundt pan well so the cake releases easily.
Step 2: Whisk together the flour, baking powder, baking soda, salt, and brown sugar in a medium bowl.
Step 3: In a large bowl, cream the softened butter until fluffy. Beat in the eggs one at a time, then mix in the vanilla and lemon zest. Add the dry ingredients in batches, alternating with the Greek yogurt, mixing just until combined.
Step 4: Gently fold in the flour-tossed blueberries, pour the batter into the pan, and smooth the top. Bake for 50–60 minutes until a toothpick comes out clean. Cool completely before drizzling with lemon glaze.
Grandma’s Tips
- Toss blueberries in flour before folding into the batter so they stay evenly distributed.
- Always let the bundt cake cool at least 10-15 minutes before turning it out of the pan.
Modern Updates
- Try coconut sugar instead of brown sugar for a subtle caramel flavor.
- Use half whole wheat pastry flour for a slightly heartier, healthier cake.
More Bundt Cake Recipes
- Old Fashioned Carrot Cake Bundt Cake
- Old Fashioned Red Velvet Bundt Cake
- Pistachio Pudding Bundt Cake from Scratch
Lemon Blueberry Yogurt Bundt Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease and flour your bundt pan well so the cake releases easily.
- Whisk together the flour, baking powder, baking soda, salt, and brown sugar in a medium bowl.
- In a large bowl, cream the softened butter until fluffy. Beat in the eggs one at a time, then mix in the vanilla and lemon zest. Add the dry ingredients in batches, alternating with the Greek yogurt, mixing just until combined.
- Gently fold in the flour-tossed blueberries, pour the batter into the pan, and smooth the top. Bake for 50–60 minutes until a toothpick comes out clean. Cool completely before drizzling with lemon glaze.
Notes
- Try coconut sugar instead of brown sugar for a subtle caramel flavor.
- Use half whole wheat pastry flour for a slightly heartier, healthier cake.
FAQs
What makes lemon blueberry bundt cake moist?
Greek yogurt and butter keep the crumb soft, while blueberries add juicy bursts of flavor.
Can I use frozen blueberries instead of fresh?
Yes. Use them straight from the freezer and toss in flour before folding into the batter.
How do I keep a bundt cake from sticking?
Grease the pan generously, dust with flour, and let the cake cool 10–15 minutes before inverting.
Can I make this cake ahead of time?
Absolutely. Bake and cool the cake, then store unglazed. Drizzle with lemon glaze before serving.
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