Blueberry Lemon Bundt Cake with Yogurt
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (4)

Blueberry Lemon Bundt Cake with Yogurt

NUTRITION · PER SERVING70M COOK
CAL 17%·PRO 16%
CARBS 50G58% OF CAL
4G FIBER0G ADDED0G INTRINSIC18G OTHER28G TOTAL SUGAR
FAT 13G33% OF CAL
7G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender, moist lemon bundt cake studded with fresh blueberries running through the middle. The yogurt in the batter ensures it stays wonderfully moist while the lemon flavor shines bright. Perfect for a simple homemade dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2/3 cup butter (at room temperature , salted or unsalted)
  • 1 1/2 cups white granulated sugar
  • 2 large eggs (at room temperature)
  • 1 Tablespoon vanilla
  • Zest of 2 lemons (about 2 Tablespoons)
  • 3 cups all purpose flour (spooned and levelled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt (reduce slightly if using salted butter)
  • 1 cup milk (2 or 3% recommended, at room temperature)
  • 1/2 cup plain yogurt (regular or Greek yogurt, at least 2% b.f. recommended, at room temperature)
  • 1 1/2 cups fresh or frozen blueberries (do not thaw, if frozen)
  • Icing/confectioners' sugar (for dusting before serving)
PREP
15M
SODIUM
261MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.