I love making bundt cakes.
When I think back to when I joined the fabulous #BundtAMonth group, I thought it would be a good way to add some baking fun here on the blog. I had truly forgotten how much fun it is to bake. it may not be your first thought, but baking a bundt cake is exciting! That little small thrill of whether it comes out of the pan in one piece. The dense, flavorful combinations you can try. My mouth is watering just thinking about it, and now I am about to get you drooling too!
This month’s #BundtAMonth theme is berrilicious! We all used some type of berry in the baking of our bundt cakes. I went with one of my favorite combinations for this deliciously sweet and tangy Lemon Blueberry Yogurt Bundt Cake.
I’ve been using the same recipe lately for all my bundts, and just switching up the blended greek yogurt in the base of ingredients. The greek yogurt gives the cake a moisture and density that is divine. My office can attest to that, since they have now tried this cake, and last month’s White Chocolate Black Cherry Yogurt Bundt, and now this version. Neither were on the community food table in my area very long. That makes me happy.
This bundt was inspired by My Baking Addiction’ss recipe here. I just switched up a few details here and there, and of course used my own go to glaze. It is by far the easiest glaze to make and change up the flavor profile to match your specific cake. Berry season is coming up fast, if it hasn’t already started in your area. It’s a perfect time to get out there and pick some fresh berries and make a super berrilicious themed bundt cake for yourself. There are plenty of options to use for inspiration below from the #BundtAMonth crew!
- Blueberry Banana Bundt by Veronica at My Catholic Kitchen
- Blueberry Buttermilk Cake by Lora at Cake Duchess
- Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
- Blueberry Cream Cheese Bundt Cake by Anuradha at Baker Street
- Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
- Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
- Lemon Berry Bundt by Holly at A Baker’s House
- Lemon Raspberry Bundlets by Kate at Food Babbles
- Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
- Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
- Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
- Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
- Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
- Strawberry Sweetheart by Kim at Ninja Baking
- Very Berry Streusel Bundt by Anita at Hungry Couple
Here’s how you can be a part of Bundt-a-Month too!
- Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
- Post it before May 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun!
- 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