Well Plated · by Erin Clarke★ 4.7 (44)
Lemon Blueberry Bundt Cake
NUTRITION · PER SERVING105M COOK
CAL 17%·PRO 15%
CARBS 55G64% OF CAL
3G FIBER18G OTHER34G TOTAL SUGAR
FAT 10G27% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist bundt cake bursting with fresh blueberries and bright lemon flavor, topped with lemon glaze. Impressive yet straightforward to make.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 8 tablespoons unsalted butter ((1 stick) at room temperature)
- 1/4 cup nonfat plain Greek yogurt (at room temperature)
- 1 3/4 cups granulated sugar
- 3/4 teaspoon kosher salt
- 4 large eggs (at room temperature)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup well-shaken, low-fat buttermilk (at room temperature)
- Zest of 2 medium lemons
- 1 1/2 cups fresh blueberries (optional (see notes if using frozen))
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon low-fat buttermilk
At a glance
PER SERVING · TIME 105M
CAL 17%·PRO 15%
CARBS 55G64% OF CAL
3G FIBER18G OTHER34G TOTAL SUGAR
FAT 10G27% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 207mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.