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Greek Yogurt Blueberry Lemon Bundt

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Greek Yogurt Blueberry Lemon Bundt
Greek Yogurt Blueberry Lemon Bundt

 

I knew I was going to get around to actually baking with my beloved Greek Yogurt, but I didn’t actually think it was going to be a spur of the moment bundt.

I always bake in such a random fashion, I never know what is coming next. This time I had beautiful, large organic blueberries to use up fast and a ton of lemons. Now, anyone who reads this site knows that I love to pair those together more than anything.

And I saw my bundt pan earlier while I was putting away dishes.

Really, this IS how my mind works most days when it comes to baking. It’s a lot of randomness, dot-to-dot connecting and flying by the seat of my pants.

But this, oh ho ho, this my friends, my dearest readers, is absolutely amazing.

Tangy lemon icing drizzled over an incredibly moist, decadent bundt cake.

Blueberries bursting with flavor with every tart,lemony bite.

Oh my, this cake makes everything all right in my world.

Lemon Blueberry Bundt Ingredients

  • 2 1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
  • 1/2 teaspoon salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup of butter, room temperature1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup of fresh lemon juice
  • 2-3 tablespoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup no fat Greek Yogurt
  • 1 1/2 – 2 cups of fresh blueberries

 

  1. Sift your dry ingredients together in a bowl and set aside for the moment.
  2. Cream the butter in a mixer until it’s light and fluffy.  Mix in the sugars, beating until it’s once again light and fluffy.
  3. Slowly, one by one, beat in the eggs then add in the vanilla extract.
  4. Grate the entire lemon, which should add up to around
  5. 2-3 tbsp and mix in next.
  6. Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
  7. Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
  8. Mix 1 cup of blueberries with flour then fold in gently.
  9. Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way your get blueberries throughout the cake instead of only the bottom.
  10. Bake in a 350 degree oven for 50-60 minutes until completely baked through.
  11. Let it cool then glaze it with some amazing Lemon Icing Glaze.
  12. Let the glaze set and enjoy!

 

Happy baking!

Karlynn

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Greek yogurt is the secret to this amazingly moist cake. Tangy, sweet and the lemon glaze is to die for. #lemon #bundt #blueberry

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Greek Yogurt Blueberry Lemon Bundt

Greek yogurt is the secret to this amazingly moist cake. Tangy, sweet and the lemon glaze is to die for.
5 from 1 vote
Prep Time
10 minutes
Cook Time
55 minutes
Total Time
1 hour 5 minutes
Course
Dessert
Cuisine
American
Servings
1
Calories
4888
Author
Karlynn Johnston

Ingredients

  • 2 1/4 cups all-purpose flour plus 1 teaspoon for blueberries
  • 1/2 teaspoon salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup of butter room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup of fresh lemon juice
  • 2-3 tablespoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup no fat Greek Yogurt
  • 1 1/2 cups  of fresh blueberries
  • 1 tsp all purpose flour for blueberries

Instructions

  1. Sift your dry ingredients together in a bowl and set aside for the moment.
  2. Cream the butter in a mixer until it's light and fluffy. Mix in the sugars, beating until it's once again light and fluffy.
  3. Slowly, one by one, beat in the eggs then add in the vanilla extract.
  4. Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next.
  5. Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
  6. Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
  7. Mix 1 cup of blueberries with flour then fold in gently.
  8. Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way you get blueberries throughout the cake instead of only the bottom.

  9. Bake in a 350 degree oven for 50-60 minutes until completely baked through.
  10. Let it cool then glaze it with some amazing Lemon Icing Glaze.

Nutrition Information

Calories: 4888kcal, Carbohydrates: 703g, Protein: 77g, Fat: 205g, Saturated Fat: 122g, Cholesterol: 1152mg, Sodium: 3818mg, Potassium: 2521mg, Fiber: 17g, Sugar: 459g, Vitamin A: 136.3%, Vitamin C: 89.1%, Calcium: 106.9%, Iron: 109%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Blueberry Bundt cakes Lemon

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Susan C Keeble says

    And this recipe twice. First time I only had full fat yogurt and dark brown sugar. I changed recipe 1/2 cup dark brown sugar and 1 and 1/2 cup sugar.
    2nd time with 2% Faye greek yogurt. Both times it was fabulous.

  2. BGKYcat says

    I doubled  the lemon blueberry cake for Sunday School class. Not a crumb left. Delicious

    thank you

  3. BGKYcat says

    I doubledcthe cake and made the lemon blueberry cake for Sunday School class. Not a crumb left. Delicious
    thank you

  4. ARueger says

    I was really excited to try this recipe! I added a medley of
    berries instead of just blue berries. The cake tasted really good and was very
    moist, however, for some reason my cake came out very dense. I bake a lot so I
    know I didn’t over-beat the mixture…I will have to try the cake again as I
    really enjoyed the taste and the glaze! Any suggestions or other people’s opinions are welcome.  

    • thekitchenmagpie says

      ARueger Hmm. It’s not a light cake, that’s for sure, but with all the acidity and the soda/powders, it should have some lift to it! It is more a coffee cake texture than a fluffy cake, make sense? But it shouldn’t be like a brick. Make sure your baking soda/powders are fresh and maybe try an extra 1/2 tsp of baking soda to get a good “lifty” reaction!

  5. rillagibson says

    I’m siccing my husband on this recipe to use up some extra greek yogourt… can’t wait to try it! 🙂

  6. Kate says

    Ok, so this look absolutely amazing. Lemons and yogurt I have, blueberries i will get. Cannot wait to bake this. Thank you for sharing!

  7. Sam R. says

    The pictures make me want to jump into the screen and have some right NOW. Fabulous pictures of a fabulous cake! I’m drooling.

  8. Acanadianfoodie says

    Ok! OK! You’ve convinced me. What torture. Gorgeous! What time is tea?!!!!
    🙂
    Valerie

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