Go Back
lemon blueberry bundt

Blueberry Bundt

Moist cake with a light lemon flavour and loads of delightful blueberries!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings

Ingredients
  

  • 170 grams or 3/4 cups unsalted butter , at room temperature
  • 200 grams or 1 cups granulated sugar
  • 160 grams or 1 1/4 cups all purpose flour
  • 2 Eggs , at room temperature
  • 100 ml or 6 tablespoons yoghurt , at room temperature
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup blueberries
  • 1 teaspoon lemon zest (optional)
  • 1 tbsp all purpose flour extra

Instructions
 

  • Preheat your oven to 180 C/ 350 F . Grease your pan well with butter and generously dust with flour. Shake off excess.
  • Dust the blueberries with the one tablespoon flour so that they are completely covered . This is to prevent them sinking to the bottom of the pan . Keep aside.
  • Beat together the butter , salt , zest (if using) and sugar with a whisk or electric beater until light and fluffy.
  • Add the eggs , one at a time , and beat well until incorporated.
  • Add the yoghurt and beat well until incorporated.
  • Add the flour and baking powder. Mix at low speed until the flour is just incorporated.
  • Fold in the dusted blueberries with a spatula .
  • Spread batter into prepared pan and bake in the preheated oven at 180 C / 350 F for 35-45 minutes
  • The cake is done when a skewer inserted comes out dry . The top will be slightly browned. Cool in pan for about 30 minutes and then unmould to cool completely on a wire rack.

Notes

 
  • The cake can be stored in an airtight container for 3 - 5 days.
  • Double the recipe makes two loaf cakes or a Bundt pan of 12 cup capacity.
  • I used frozen blueberries here but fresh blueberries would be even more fantastic .