Blueberry Bundt Cake with Lemon Glaze
 
Prep time
Cook time
Total time
 
adapted from Martha Stewart
Author:
Serves: 12 slices
Ingredients
  • 2½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter, room temp
  • ¾ cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs,room temp
  • 1 teaspoon vanilla extract
  • 1 cup plain full-fat yogurt
  • 2 cups blueberries
  • zest of one lemon
  • juice of one lemon
  • icing sugar - about 1 cup
Instructions
  1. Preheat oven to 350 degrees. Grease a 12 cup Bundt pan with butter and sprinkle with 1 tbsp granulated sugar.
  2. In a bowl, whisk 2½ cups flour with baking powder and salt; set aside.
  3. In the bowl of a stand mixer beat the butter and sugars on high speed until light and fluffy.
  4. Add the eggs, one at a time, beating until incorporated.
  5. Mix together the vanilla and yogurt. Reduce speed to low; add the flour mixture alternately with the yogurt mixture in 3 additions.
  6. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Spread batter in prepared pan.
  7. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
  8. Lemon Glaze: Mix together in a glass measure the lemon juice and enough icing sugar to make a thick mixture. Add more juice or sugar if required in order to be able to pour. Drizzle over cooled cake.
Recipe by Chateau Elma at https://www.chateauelma.com/blueberry-bundt-cake-lemon-glaze