Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Ingredients

  • For the cake
  • 3 cups unbleached all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoons baking powder
  • ½ teaspoons salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup plain yogurt
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon Juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh blueberries
  • For the cream cheese frosting
  • 8 ounces cream cheese, at room temperature
  • 1 tablespoon lemon Juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract, (optional but delicious!)
  • 2 cups powdered sugar
  • 1-2 tablespoons milk

Directions

  1. Heat oven to 325 F. Liberally grease Bundt pan with butter and sprinkle with flour.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt and stir well to mix.
  3. In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Add eggs, one at a time, scraping down after each addition.
  5. Add yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
  6. With mixer on low speed, add in flour mixture and beat until just combined.
  7. Fold in blueberries.
  8. Pour batter into prepared pan.
  9. Bake for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
  10. Let cool completely.
  11. Once cool, flip over to remove cake from pan.
    12. To make the frosting:
  12. In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
  13. Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
  14. Frost the cake. Refrigerate until ready to serve.
  15. Slice and enjoy!
  16. Recipe by: greens & chocolate | http://www.greensnchocolate.com/
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.