This Lemon Blueberry Bundt Cake is a Zesty Spring Delight!
Spring has sprung, and so has my craving for all things zesty and sweet! Imagine a cake that’s as bright and cheerful as a sunny day in May—well, look no further because our Lemon Blueberry Bundt Cake is here to make your taste buds do a happy dance. Packed with fresh, juicy blueberries and a zingy lemon flavor, this cake is like a burst of sunshine in every bite. And let’s not forget the pièce de résistance: a powdered sugar glaze that’s smoother than a bunny’s hop. Ready to bake up some springtime joy? Let’s dive in!
Why This Recipe Is Great:
- Super easy, yet also super delicious!
- The perfect cake for spring, Easter, or any time.
- Light and bright flavor – it makes a great breakfast or dessert!
Lemon Blueberry Bundt Cake
Servings: About 10-12 slices
Total Time: Approximately 1 hour and 30 minutes
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.
Enjoy!
FAQ
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to toss the frozen blueberries in a bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.
What can I use if I don’t have a Bundt pan?
No Bundt pan? No problem! You can use a 9 x 13 cake pan. Just be sure to adjust the baking time accordingly and keep an eye on it as it bakes.
Can I make this cake gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution blend to get the best results.
How should I store the cake?
Store your Lemon Blueberry Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to let it come to room temperature before serving for the best taste and texture.
