Lemon Blueberry Yogurt Bundt Cake #BundtAMonth
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- 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
- For the Cake
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In another large bowl combine the sugar and lemon zest. Mix with your fingertips until the sugar is moistened and fragrant.
- Rinse blueberries and dry leaving slightly damp, toss in flour to coat lightly
- Add the butter and mix until light and fluffy; about three minutes.
- Add and beat in the eggs one at a time
- Alternately mix in the flour mixture and yogurt, mixing until combined
- Pour half of the batter into a prepared pan.
- Gently add blueberries on top of the batter already in bundt pan
- Pour remaining batter and full cover blueberries
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is cool, prepare the glaze.
- To make the glaze
- Melt 1 Tablespoon of butter in microwave safe dish
- Stir in powdered sugar until texture is almost crumbly in texture
- Add milk a little at a time to butter/sugar mixture.
- Stir to desired consistency for drizzling.
- Mixture should be smooth and opaque.
- Drizzle over cake and serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/lemon-blueberry-yogurt-bundt-cake-bundtamonth
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