Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is buttery, bright, and bursting with juicy blueberries. Moist from Greek yogurt and drizzled with lemon glaze, it’s a bakery-worthy treat that’s surprisingly simple to make at home.
Equipment
- Bundt pan
- Stand or hand mixer
- mixing bowls
- spatula
- measuring cups and spoons
- wire rack
Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plain Greek yogurt
- 1 ½ cups fresh blueberries
- 1 tbsp flour (for tossing berries)
- 1 cup powdered sugar
- 2–3 tbsp lemon juice (for glaze)
- 1 tbsp heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease Bundt pan thoroughly with butter or spray, dust with flour or sugar.
- In a large bowl, cream butter and sugar until pale and fluffy (3–4 minutes).
- Add eggs one at a time, beating well. Mix in lemon zest and lemon juice.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet in 3 parts, alternating with Greek yogurt. Mix until just combined.
- Toss blueberries in 1 tbsp flour, then gently fold into batter.
- Pour batter into pan and tap gently to release air bubbles.
- Bake 45–55 minutes, or until toothpick comes out clean. Cool in pan for 10 minutes.
- Invert onto wire rack and cool completely.
- Whisk powdered sugar, lemon juice, and cream until smooth. Drizzle over cooled cake.
Notes
Use fresh blueberries for best texture. Toss in flour to avoid sinking. Don't skip the 10-minute cooling step before unmolding. For a thicker glaze, reduce lemon juice slightly.
Nutrition
Calories: 340kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 350IUVitamin C: 4mgCalcium: 60mgIron: 1.2mg