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Easy Lemon Blueberry Bundt Cake Pinterest

Easy lemon blueberry Bundt cake recipe, this Bundt cake is bursting with lemon and blueberry 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!

If you like this kind of desserts, you might be interested by my Surprise Lemon Pudding or my Salted Caramel Chocolate Mousse, click on my "Sweet" category for more sweet treats.

  • 12 servings
  • Easy
  • 1 h 45

Recipe :

Ingredients:

2 cups (400 g.) sugar

Zest (outer skin) of 1 1/2 lemon

1 cup (225 g.) butter, at room temperature

4 eggs

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

Glaze:

1 cup powdered or icing sugar

2 to 3 tsp lemon juice

Instructions:

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

Enjoy!

If you like this recipe, please leave me a comment, rate it, pin it for later or share it, Thanks! It means the world to me!

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This bundt cake looks absolutely fabulous, Patty! I love the lemon and blueberry flavors together! And what a beautiful presentation!

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Thanks so much Lainey, glad you like it my dear friend!

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