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+ servings
lemon blueberry cake on a platter

Lemon Blueberry Bundt Cake

This lemon blueberry cake is perfect for summer! Sweet berries and tart lemons pair together perfectly to create a delicious cake worthy of any picnic or BBQ.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 slices

Equipment

  • bunt pan (12 cup capacity)

Ingredients

  • ½ cup lemon yogurt whole-milk
  • 3 eggs large
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cups all-purpose flour
  • ½ cup canola oil
  • 2 cups fresh blueberries

Instructions

  • Place a rack in the center of your oven. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your bundt cake. Grease and flour your bunt pan and set aside.
  • Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ cups flour and whisk to combine. Add oil and whisk until smooth.
  • Toss blueberries with 1 tablespoon flour in a medium bowl until evenly coated. Fold blueberries into batter and quickly transfer to prepared loaf pan.
  • Bake until golden which will be about 70 to 75 minutes. To check for doneness, gently press down on the cake. If it bounces back completely, your cake is done! If your finger leaves and indent in the cake, it needs more time.Cool for 10 minutes before inverting onto a wire rack to cool completely.

Heather's Helpful Hints

One of the biggest problems you can have with a cake is over-mixing the batter. When you do this, you create too much gluten, and your cake can end up too tough. This is one reason it’s a great idea to mix your dry ingredients first and then add the wet ingredients all at once. At the very end, is when you want to add any last-minute additions (like blueberries)!

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 119mg | Potassium: 134mg | Fiber: 1g | Sugar: 20g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!