Description
A delightful Lemon Blueberry Yogurt Bundt Cake that combines zesty lemon flavor with sweet blueberries, resulting in a moist and fluffy dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt (240 g)
- 3 large eggs
- 1/4 cup lemon juice (60 ml)
- 2 tablespoons lemon zest
- 1 cup fresh blueberries (150 g)
- 1 cup powdered sugar (120 g) (for glaze)
- 2 tablespoons milk (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your bundt pan.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, mix the Greek yogurt, eggs, lemon juice, and lemon zest until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Notes
- For a dairy-free option, use coconut yogurt.
- Granulated sugar can be replaced with coconut sugar for a healthier alternative.
- Consider using raspberries or strawberries instead of blueberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Lemon Blueberry Yogurt Bundt Cake, dessert, cake recipe, blueberry cake, lemon cake