Lemon Blueberry Bundt Cake
You know that cake that shows up at a spring brunch and everyone asks who made it? This is that cake! Tangy lemon, sweet blueberries, a pretty glaze dripping down the sides.
It sounds like a lot but it really isn’t. I make this when I want to feel like I have my life together without actually spending all day in the kitchen. About an hour and a half, one bundt pan, done.
Ingredients
For the cake:
- 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 (take it out of the fridge an hour early, cold butter is a nightmare)
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from about one lemon
- 1 cup Greek yogurt (full-fat is better, it keeps the cake really moist)
- 1 cup fresh blueberries
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons water
How to Do It
Step 1: Get your oven going
Turn the oven on to 350°F. Grease and flour your bundt pan while it heats up. Every single corner needs to be covered, don’t rush this part. Nothing is worse than your cake sticking and breaking when you flip it. Bundt pans are kind of beautiful and annoying at the same time honestly.
Step 2: Mix your dry ingredients
Grab a medium bowl. Whisk the flour, baking powder, baking soda, and salt all together in there. Set it to the side because you’ll need it later.
Step 3: Cream the butter, then add eggs and flavoring
Beat the soft butter in a big bowl with your electric mixer. Do it for like 2-3 minutes until it looks light and fluffy. Brown sugar goes in next, mix it together. Add your eggs but do them one at a time, mixing in between each one. Then the vanilla and lemon zest go in. The zest is where most of the lemon flavor is so please don’t skip it!
Step 4: Bring it all together
Add the dry stuff to the butter bowl a little bit at a time. Switch back and forth with the Greek yogurt while you do it. Start with flour and end with flour, that’s the rule. Mix it only until you don’t see dry bits anymore. Overmixing makes the cake chewy and tough so just stop when it looks combined. Toss your blueberries in a little flour before you fold them in. That trick keeps them from all sinking to the bottom, which is annoying when it happens. Fold them in gently with a spatula.
Step 5: Fill the pan
Pour all the batter into your bundt pan. It’s going to be thick, that’s totally fine. Smooth the top out a little with your spatula.
Step 6: Bake
Put it in the oven for 50-60 minutes. Around 50 minutes, poke a toothpick into the thickest part. Clean toothpick means it’s done. Every oven is a little different so just keep checking.
Step 7: Cool the cake
Leave the cake in the pan for 10-15 minutes before you flip it. Flipping it too early will make it fall apart or stick. Once it’s out on a wire rack, let it sit until it’s completely cool. The glaze has to wait until it’s fully cooled down, don’t rush.
Step 8: Make the glaze
Mix the powdered sugar with 2-3 tablespoons of water in a small bowl. Stir it until it’s smooth with no lumps. It should pour but also be a little thick. Add the water slowly so you don’t make it too runny.
Step 9: Glaze and serve
Pour the glaze all over the top of the cake once it’s cooled. Watching it drip down the sides is very satisfying. Some extra lemon zest on top makes it look really pretty if you want. It stays good at room temperature for a couple of days if it doesn’t disappear first, which in my house it always does.
Lemon Blueberry Bundt Cake
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ 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
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, 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.
- 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.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- 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.
- Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
