The perfect cake is here just in time for Mother’s Day! This blueberry lemon bundt cake is delicious for brunch, dessert, or anytime. It can definitely pass as a coffee cake for the morning, but is delicious and sweet enough to enjoy for dessert too. Sounds like a win all around to me!
This cake uses both butter and Greek yogurt. I love the flavor the Greek yogurt adds, and it lightens the cake up a little bit as compared to using all butter. Using both in coffee cakes has been my new go-to, and sometimes in muffins I replace all the butter with Greek yogurt. In this case, some butter is necessary, but 1/2 a cup will do instead of a full cup like traditional cakes.
One thing with bundt cakes that I have learned the hard way is that you need to grease AND flour the pan. I use actual shortening and then shake the flour around in the pan, so I can’t vouch for cooking sprays that have flour in them. The saddest thing is having a cake split in half while you’re trying to remove it from the pan. Don’t let that happen to you! Take the extra step to grease and flour so you can be rewarded with this delicious blueberry lemon cake.
This cake is perfect for truly any occasion! Whip it up for brunch, dessert, a bridal or baby shower, or just because you deserve some cake.
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- ½ tsp. lemon extract
- 1½ cups plain Greek yogurt
- 5 tbsp. lemon juice, divided
- 1 tbsp. lemon zest
- 3 cups + 1 tbsp. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup fresh blueberries
- 1 cup powdered sugar
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan.
- In a stand mixer or using a large bowl and a hand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
- Add vanilla extract, lemon extract, Greek yogurt, 3 tbsp. lemon juice, and lemon zest. Mix until smooth.
- In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until just combined.
- In a small bowl, toss blueberries with 1 tbsp. flour. Fold into cake batter.
- Pour batter into prepared bundt pan. Bake for 50-55 minutes until a toothpick inserted comes out clean.
- Remove cake from pan and allow to cool completely.
- Once cake is cool, prepare the glaze. Whisk togehter powdered sugar and 1 tbsp. lemon juice. If you would like the glaze thinner, add the additional tbsp. of lemon juice.
- Pour the glaze over the cake and serve.
- Enjoy!
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[…] it home. Thankfully I picked enough that we had plenty of berries to take home for muffins, bread, cakes, and to keep in the freezer for smoothies. I even put blueberries in cocktails! My new favorite way […]