Lemon Blueberry Yogurt Bundt Cake #BundtAMonth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • For the Cake
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • zest of 2 medium lemons
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 large eggs
  • 1 (8 ounce) container Chobani Blueberry Blended Greek Yogurt
  • 1 small container fresh blueberries
  • 1 Tablespoon of flour for lightly coating dampened blueberries
  • For the Glaze
  • 2 Tablespoons of butter
  • ½ to ¾ Cup powdered sugar
  • 1-2 Tablespoons of milk
  • ¼ teaspoon pure vanilla extract
Instructions
  1. For the Cake
  2. Preheat oven to 350° F.
  3. Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
  4. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  5. In another large bowl combine the sugar and lemon zest. Mix with your fingertips until the sugar is moistened and fragrant.
  6. Rinse blueberries and dry leaving slightly damp, toss in flour to coat lightly
  7. Add the butter and mix until light and fluffy; about three minutes.
  8. Add and beat in the eggs one at a time
  9. Alternately mix in the flour mixture and yogurt, mixing until combined
  10. Pour half of the batter into a prepared pan.
  11. Gently add blueberries on top of the batter already in bundt pan
  12. Pour remaining batter and full cover blueberries
  13. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  14. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  15. Once the cake is cool, prepare the glaze.
  16. To make the glaze
  17. Melt 1 Tablespoon of butter in microwave safe dish
  18. Stir in powdered sugar until texture is almost crumbly in texture
  19. Add milk a little at a time to butter/sugar mixture.
  20. Stir to desired consistency for drizzling.
  21. Mixture should be smooth and opaque.
  22. Drizzle over cake and serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/lemon-blueberry-yogurt-bundt-cake-bundtamonth