Kids are back in school…what are we going to do with ourselves??? 🙂 I’m happy and sad all at the same time. The one thing I know for sure is that a little slice of Lemon Blueberry Bundt cake makes me feel better every time! I absolutely love this combination, and if you are a lemon fan, you will be in heaven! Moist and lemony, topped off with a little pop of blueberry sweetness. Just like my Pineapple Coconut version, you can add or delete flavors without sacrificing the great moist texture of this cake. Infact, for this one, I only put blueberries in half, keeping one side lemon only. Besides putting a smile on your face, I promise you, that when the kids are greeted by a slice of this tasty after school treat they will be smiling, too . It’s a win-win! Enjoy!
This time I did half blueberries and half without to accommodate different tastes!
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 tablespoons lemon juice
- 1 lemon, zested
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces lemon flavored Greek yogurt (I used Trader Joe's brand and it was awesomely lemony)
- ½ cup blueberries, fresh or frozen
- ¼ cup flour for blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 325 degrees.
- Grease and flour a Bundt pan, making sure to grease all of the nooks and crannies to ensure easy release of the cake.
- Sift together the flour, baking soda and salt.
- Mix in the lemon zest.
- Cream butter and sugar in an electric mixer until fluffy.
- Beat eggs in one at a time.
- Add 2 tablespoons lemon juice and slowly mix to combine.
- Alternate adding in the flour mixture and the yogurt. Mix until just incorporated.
- Toss blueberries in ¼ cup flour to coat before adding to batter mixture. Gently fold in blueberries.
- Pour the batter into the Bundt pan.
- Bake in the preheated oven 40-50 minutes or until toothpick inserted into center comes out clean.
- Allow the cake to cool for 10 minutes before turning it onto a wire rack that has been covered with parchment paper. Cool completely.
- Once cake is cool, make the glaze by whisking the powdered sugar and lemon juice until smooth.
- Drizzle over the top of the cake and enjoy!
