Lemon Blueberry Bundt Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• Zest of 1 lemon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 2 tablespoons lemon juice

Steps

1. 1 Preheat oven to 350°F and grease a 10-inch bundt pan.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 In another bowl, cream sugar and lemon zest, then add softened butter until light and fluffy.
4. 4 Beat in eggs one at a time, then stir in yogurt and vanilla.
5. 5 Gradually mix dry ingredients into wet ingredients until just combined.
6. 6 Gently fold in blueberries and lemon juice.
7. 7 Pour batter into prepared pan and smooth the top.
8. 8 Bake for 50 minutes or until a toothpick comes out clean.
9. 9 Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Equipment

• Bundt pan
• Mixing bowls
• Electric mixer

Variations

• Add a lemon glaze by whisking powdered sugar with lemon juice and drizzle over the cooled cake.

Substitutions

• Substitute plain yogurt with sour cream for a richer flavor.

Pairings

• Fresh berries
• Mint leaves for garnish

Nutrition

Tips

• Use fresh blueberries for the best flavor.
• If blueberries are out of season, frozen ones work well, no need to thaw.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of fresh coffee or tea.

FAQ