Glazed Lemon Blueberry Bundt Cake Recipe
Glazed Lemon Blueberry Bundt Cake recipe with yogurt for a dessert. Easy homemade dessert that is moist and flavorful baked in 60 minutes.
Glazed Lemon Blueberry Bundt Cake Recipe
This Glazed Lemon Blueberry Bundt Cake is a homemade, from-scratch treat that’s bursting with bright lemon flavor and juicy blueberries. Thanks to creamy Greek yogurt, it’s ultra-moist and tender without needing a ton of fuss. Baked in just 60 minutes and finishes with a simple sweet glaze. Perfect for breakfast, or brunch, or dessert, or anytime you need something fresh and citrusy!
FAQ’s
Can I add blueberries to cake batter?
Yes, adding blueberries to the cake batter can be done. Coat the blueberries in flour and fold slowly into the batter.
Why do you add lemon juice or zest to blueberries?
Adding a small amount of the lemon zest or juice to the blueberries before you add them to the batter will brighten up their blueish color and add a little tangy to the recipe.
What does adding yogurt to cake mix do?
Adding Greek yogurt is the same as sour cream or buttermilk to add moisture and tanginess to the cake. It has a higher fat content. As the secret to a Bundt cake revolves around the ingredients, fresh flour and eggs and the addition of sour cream, or Greek yogurt or buttermilk.
Ingredients for Glazed Lemon Blueberry Bundt Cake Recipe
- Four, baking powder and baking soda.
- salt 🧂
- soft butter 🧈
- brown sugar
- eggs 🥚🥚
- vanilla extract
- Greek yogurt
- blueberries 🫐
- lemon zest 🍋
- powder sugar and water for glaze.
How To bake Glazed Lemon Blueberry Bundt Cake Recipe
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking. Tip out the flour after. It should stick on the greasing you applied.
2. Mix Dry Ingredients in a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined. Gently fold in the blueberries that have been previously tossed in flour.
5. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
7. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is to prevent it breaking apart. Letting it set.
8. In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
9. Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
A zesty flavorful delicious sweet glazed homemade, blueberry cake that can be served for breakfast or brunch and makes a moist dessert baked in one hour. enjoy
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Glazed Lemon Blueberry Bundt Cake Recipe
Glazed Lemon Blueberry Bundt Cake recipe with yogurt for a dessert. Easy homemade dessert that is moist and flavorful baked in 60 minutes.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 80 min
- Yield: 10-12 slices
- Category: Desserts, breakfast
- Method: Oven cook and baking
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 cup Greek yogurt
- 1 cup fresh blueberries (you can toss them in a little flour to prevent sinking)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons water
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Mix Dry Ingredients in a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined. Gently fold in the blueberries that have been previously tossed in flour.
5. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
7. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
8. In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
9. Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
Serve for tea time, and this moist cake makes a delicious brunch or morning tea.
NB Do some inline purchases for some Bundt cake molds to bake beautiful cakes in.
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A Selection of Bakeware Molds
A Selection of Bakeware Molds to bake mini cakes or larger cakes. Sets of baking pans silicon or nonstick, and skewers and kebobs, stainless.
