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Lemon Blueberry Bundt Cake with Yogurt

Lemon Blueberry Yogurt Bundt Cake

This Lemon Blueberry Bundt Cake with Yogurt is moist, tangy, and filled with fresh blueberries. Made with Greek yogurt for a tender crumb and topped with a simple lemon glaze, it’s the perfect old fashioned homemade cake for spring gatherings, holidays, or everyday baking.
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Prep Time 15 minutes
Cook Time 1 hour
15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon 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
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoon water

Equipment

  • 1 Bundt pan

Method
 

  1. Preheat the oven to 350°F. Grease and flour your bundt pan well so the cake releases easily.
  2. Whisk together the flour, baking powder, baking soda, salt, and brown sugar in a medium bowl.
  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.
  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.

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.