This easy lemon blueberry Bundt cake is bursting with flavors, buttery with a delicious crumb, sweet, tangy, this Bundt cake is a real crowd pleaser!
Bundt cakes are always gorgeous and spectacular, don’t you think?
Here I made this cake with Greek yogurt, it makes the cake moist and tender but not as moist as Bundt cakes tend to be.
Tip: You can beat the butter, sugar and eggs at very high speed but as soon as you add the flour and baking soda or baking powder, you must beat them in at the lowest speed or your cake might get a kind of cheesy flavor. This is the reason why we alternate the addition of Greek yogurt and flour, to avoid beating too much!
2 cups (400 g.) sugar
Zest (outer skin) of 1 1/2 lemon
1 cup (225 g.) butter, at room temperature
1 tsp. vanilla extract
3 cups (390 g.) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup (240 g.) Greek yogurt
1 1/2 cups (200 g.) blueberries
1 cup powdered or icing sugar
2 to 3 tsp lemon juice
Measure out all your ingredients, rub the lemon zest in the sugar, that will help distribute it evenly. Into a medium bowl, add the flour, baking soda, baking powder and salt, stir or whisk briefly
Pre-heat your oven to 325°F (160°C), butter or spray your Bundt cake mold with non-stick spray
Into the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar, start on low speed, once all the sugar is in the butter, increase the speed to high and cream for about 3 to 4 minutes
Add the eggs, incorporate on medium high speed
Add the flour and Greek yogurt in 3 additions alternately, starting with the flour (3 times flour, 2 times Greek yogurt)
Check with a spatula that there is no remaining dry flour at the bottom of your bowl
Incorporate the blueberries delicately with a spatula and pour the batter evenly into your mold
Into the oven for about 60 minutes or until a toothpick inserted into the center will come out clean
Let cool for about 20 minutes on a wire rack, run a knife or offset spatula around the cake before unmolding
Let cool completely before glazing
The glaze is optional, you could simply sprinkle the cake with powdered sugar, we are not crazy for thick glaze in my house so I just add 2 or 3 teaspoons of lemon juice to a cup of powdered sugar and drizzle it over the cake
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