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Blueberry-Lemon Yogurt Bundt Cake

August 1, 2016 By justalittlebitofbacon 14 Comments

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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.

Blueberry Yogurt Cake - This bundt cake is full of fresh blueberries, layers of lemon flavor, and yogurt to make the cake so moist and tender. Great for a summer party, get-together, or just because you couldn't resist buying blueberries at the market. | justalittlebitofbacon.com

Hello, all!

I’ve been making this blueberry yogurt 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. There is just something about bundt cakes that makes them extra special.

I have FOUR bundt pans, and I want more. šŸ™‚

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 heavy-duty ones in different designs for delicious cakes. Like this one!

Blueberry Yogurt Cake - This bundt cake is full of fresh blueberries, layers of lemon flavor, and yogurt to make the cake so moist and tender. Great for a summer party, get-together, or just because you couldn't resist buying blueberries at the market. | justalittlebitofbacon.com

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.

How fussy?

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.

Blueberry Yogurt Cake - This bundt cake is full of fresh blueberries, layers of lemon flavor, and yogurt to make the cake so moist and tender. Great for a summer party, get-together, or just because you couldn't resist buying blueberries at the market. | justalittlebitofbacon.com

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.

Blueberry Yogurt Cake - This bundt cake is full of fresh blueberries, layers of lemon flavor, and yogurt to make the cake so moist and tender. Great for a summer party, get-together, or just because you couldn't resist buying blueberries at the market. | justalittlebitofbacon.com

More Bundt Cakes

I have a few bundt cakes here up on the site which you may want to try next time you pull out your bundt pans.

  • Strawberry Rhubarb Cake is a seasonal spring cake which uses buttermilk for a moist crumb!
  • For a winter cake with a bright orange flavor try my Cara Cara Orange Cake.
  • This Churro Chocolate Cinnamon Cake takes inspiration from Spanish pastries and is especially good with chocolate sauce.

If you try my recipe for Blueberry Yogurt Bundt Cake, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– Happy Eating, Annemarie

Blueberry Yogurt Cake - This bundt cake is full of fresh blueberries, layers of lemon flavor, and yogurt to make the cake so moist and tender. Great for a summer party, get-together, or just because you couldn't resist buying blueberries at the market. | justalittlebitofbacon.com
Print Recipe
5 from 10 votes

Blueberry-Lemon Yogurt Bundt Cake

This bundt cake is full of fresh blueberries, layers of lemon flavor, and yogurt to make the cake so moist and tender.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: Mediterranean
Keyword: blueberry bundt cake, yogurt bundt cake
Servings: 16 servings
Calories: 400kcal
Author: justalittlebitofbacon

Ingredients

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

Glaze

  • 2 tbsp fresh lemon juice
  • 2 tbsp milk, (or buttermilk), plus more if needed
  • 3 cup (12 ounces) confectioners' sugar

Instructions

  • 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.

Notes

  • Ingredient Temperature: For best results let the eggs, milk, and yogurt come to room temperature before you make the batter. With cold ingredients the center takes a long time to cook through.
  • Warming the Eggs: To quickly warm the eggs put them in some warm water for a few minutes.
  • Blueberries: DO NOT use more than 2 cups of blueberries.
  • Yogurt Substitutions: In place of the plain yogurt you can substitute 1/2 cup of Greek yogurt (whole milk, or low fat with no stabilizers) plus 1/4 cup milk, or 3/4 cup buttermilk.
  • What is Cool Room Temperature? Cool room temperature for butter is 60F. The butter should be cool, but pliable, and not soft. To quickly bring butter to temperature, cut it into 1/4 inch pieces and let it sit at room temperature for about 10 minutes.

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Filed Under: cakes, desserts, fall, fruit, fruit desserts, recipe, summer, sweet treats, vegetarian Tagged With: blueberries, lemon, yogurt

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Comments

  1. Yigit says

    August 19, 2019 at 10:32 pm

    5 stars
    This is a super light cake. I made this for my family last weekend. thank you

    Reply
    • justalittlebitofbacon says

      August 20, 2019 at 8:43 am

      I’m glad you enjoyed it! It’s always a hit here too.

      Reply
  2. Tara says

    July 9, 2019 at 7:03 pm

    5 stars
    Such a beautiful summer cake! I love that glaze drizzling over the edges. Definitely a great use for blueberries.

    Reply
    • justalittlebitofbacon says

      July 10, 2019 at 2:36 pm

      Thank you! Bundt cakes are fun to glaze. šŸ™‚

      Reply
  3. Lisa says

    March 28, 2018 at 5:49 am

    5 stars
    Lemon and blueberries are a match made in heaven! This cake is divine — so moist and luscious!

    Reply
    • justalittlebitofbacon says

      March 28, 2018 at 1:51 pm

      I agree, they go so well together. And thanks!

      Reply
  4. Anonymous says

    August 10, 2016 at 10:03 am

    5 stars
    Blueberry and lemon is one of my favourite flavour combinations – it’s just so light and fresh. This is a nice summery treat.

    Reply
    • justalittlebitofbacon says

      August 10, 2016 at 9:10 pm

      Thanks! The lemon does give it a light, fresh flavor. šŸ™‚

      Reply
  5. Susan says

    August 2, 2016 at 2:28 pm

    Annemarie, This looks absolutely amazing. Two of my favorite things, lemon and blueberries! I am definitely going to give this a try. Thanks for a wonderful recipe.

    Reply
    • justalittlebitofbacon says

      August 2, 2016 at 3:08 pm

      Thank you, Susan! I clearly love those flavors too. šŸ™‚ I hope you enjoy it as much as we did.

      Reply
  6. Marge Currier a.k.a. MOM says

    August 2, 2016 at 2:10 pm

    5 stars
    This is amazing!

    Love,
    Marge (a.k.a. MOM)

    Reply
    • justalittlebitofbacon says

      August 2, 2016 at 3:07 pm

      Thanks mom! I know you enjoyed it last time I made for you guys. šŸ™‚

      Reply
  7. Lucy says

    August 1, 2016 at 11:33 am

    Lemon and blueberries are such a delicious combination that just screams “summer”. This cake looks so perfect for brunch or dessert. I wish I was eating a giant slice right now! I will have to dig out my bundt pan and bake it soon šŸ™‚

    Reply
    • justalittlebitofbacon says

      August 1, 2016 at 10:14 pm

      Thanks! I do think this cake is good reason to pull out the bundt pan. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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