What could be better on a summer’s day when the blueberries are ripe than a slice of lemony blueberry yogurt cake? I love how moist the yogurt makes the crumb, the juicy fresh berries, and the sweet-acidic bite of the glaze! This cake is an excellent reason to pull out your bundt pan and turn on the oven.
I’ve been making this cake for several years now and it is one of my favorites to pull out mid-summer when I’m buried in blueberries and want to make a special dessert. I do love making Peach and Blueberry Crisps (and just made another the other day) and Summertime Peach Cake, but there is just something about a bundt cake I can’t resist.
I have FOUR bundt pans, and I want more. 🙂
I have a basic, inexpensive one which I mostly use to cut the kernels off of corncobs. (You put the corn in the hole in the middle and the pans catches the kernels.) And then I have three nice, heavy-duty ones in different designs for yummy cakes. Like this one! And my Cara Cara Bundt Cake.
While I’ve been making a bunch of easy recipes here lately, I wouldn’t say this is one. It’s not expert level either though, more…intermediate. Not everything tasty in life can be whipped together in 10 minutes, and there is nothing like a yummy cake to make the extra work worth it. You just need to be a bit fussy about the amounts and temperature of the ingredients.
Well, let’s just say if you like half cooked ‘cake mush’ use straight out of the fridge eggs and yogurt and don’t bother measuring the berries. How do I know? I got lazy and didn’t measure and didn’t warm the ingredients enough. I’ll admit it was still tasty. My daughter wants me to do it again. 🙂 But I don’t think it’s the result you’re looking for! So, measure, follow the instructions, and eat cake. Say no to cake mush.
Not that she is against cake or eating cake. (See above. I got artistic with a photo her enjoying the first bite.)
Oh, and don’t have yogurt on hand? Use Greek yogurt plus a bit of milk. Don’t have Greek yogurt? Use buttermilk. You will need an acidic liquid in the recipe, but the cake is pretty flexible as to which one. I have the substitutions in the write-up.
– Happy Eating, Annemarie
Blueberry-Lemon Yogurt Bundt Cake
- zest from 3 lemons
- 3 tbsp fresh lemon juice
- 3 cups (15 ounces) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 3/4 cup whole milk yogurt, room temperature, vigorously stirred
- 3 lg eggs, room temperature
- 1 lg egg yolk, room temperature
- 16 tbsp (2 sticks) unsalted butter, cool room temperature
- 2 cups (14 ounces) granulated sugar
- 2 cups blueberries
- 2 tbsp fresh lemon juice
- 2 tbsp milk, (or buttermilk), plus more if needed
- 3 cup (12 ounces) confectioners' sugar
- For the cake: Adjust your oven rack to lower-middle position. Preheat the oven to 350F. Brush the pan with melted butter, making sure to get into any nooks and bends in the design. Dust the pan liberally with flour and then tap out the excess.
- Combine the lemon zest and lemon juice in a small bowl; set aside to soften, 10 to 15 minutes.
- In a large bowl, whisk together the flour, baking power, baking soda and salt. In a medium bowl, whisk the lemon juice mixture with the vanilla extract and yogurt. In a small bowl, whisk the eggs and yolk to combine.
- Using a standing mixture fitted with the flat beater, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and mix together on medium speed until incorporated, about about 20 seconds, scraping down the bowl as needed.
- Now it's time to mix in the flour and the yogurt. Turn the mixer on low; add 1/3 of the flour mixture and mix until just incorporated. Then add 1/2 of the yogurt mixture, again mixing until just incorporated. Continue adding in turns - 1/3 of the flour, the remain 1/2 of the yogurt, and the last 1/3 of the flour. When the last of the flour is almost mixed in, remove the bowl from the mixer and use your spatula to give the batter a few swift stirs to finish mixing. (If you don't have a standing mixer, you can use a hand mixer. Just increase the mixing time for the butter and sugar to 6-7 minutes.)
- Dollop the batter into the prepared pan, adding spoonfuls evenly around the circle of the Bundt pan. Pour the blueberries over the top and push gently into the top of the batter. This will keep them all towards the bottom of the cake. If you prefer the blueberries be more evenly distributed, mix half the blueberries into the batter before putting it in the pan and add the other half to the top of the batter as above.
- Bake until the cake is golden brown and a wooden skewer or toothpick inserted into center comes out with no crumbs attached, 55-65 minutes.
- Put the bundt pan on a wire rack and let the cake cool in the pan for 30 minutes. Then gently loosen the cake from the edges of the bundt pan with a butter knife or spatula and invert cake directly onto the rack. If the cake doesn't want to get out of the pan, try loosening it again and tapping the pan. With a complicated Bundt design, this may take a few tries. Let the cake cool completely before glazing.
- For the glaze: Whisk together the lemon juice, milk, and confectioners' sugar until smooth and very thick. The glaze should be just liquid enough to flow thickly off the whisk. If it doesn't flow, add more milk by the 1/2 tablespoon until it does. Spoon the glaze evenly over the top of the cooled cake until it looks like there is enough on it. Don't worry if it doesn't look smooth and pretty at first; the glaze will slowly work its way down the cake. Cut into slices and serve.