0 from 3 votes
Greek Yogurt Blueberry Lemon Bundt
Greek yogurt is the secret to this amazingly moist cake. Tangy, sweet and the lemon glaze is to die for.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 1 cake
Calories: 4888 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 1/4 cups all-purpose flour plus 1 teaspoon for blueberries
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup of butter room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup of fresh lemon juice
- 2-3 tablespoons grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 1 cup no fat Greek Yogurt
- 1 1/2 cups of fresh blueberries
- 1 teaspoon all purpose flour for blueberries
Instructions
- Sift your dry ingredients together in a bowl and set aside for the moment.
- Cream the butter in a mixer until it's light and fluffy. Mix in the sugars, beating until it's once again light and fluffy.
- Slowly, one by one, beat in the eggs then add in the vanilla extract.
- Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next.
- Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
- Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
- Mix 1 cup of blueberries with flour then fold in gently.
- Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way you get blueberries throughout the cake instead of only the bottom.
- Bake in a 350 degree oven for 50-60 minutes until completely baked through.
- Let it cool then glaze it with some amazing Lemon Icing Glaze.
Cup of Yum
Nutrition Information
Calories
4888kcal
(244%)
Carbohydrates
703g
(234%)
Protein
77g
(154%)
Fat
205g
(315%)
Saturated Fat
122g
(610%)
Cholesterol
1152mg
(384%)
Sodium
3818mg
(159%)
Potassium
2521mg
(72%)
Fiber
17g
(68%)
Sugar
459g
(918%)
Vitamin A
6815IU
(136%)
Vitamin C
73.5mg
(82%)
Calcium
1069mg
(107%)
Iron
19.6mg
(109%)
Nutrition Facts
Serving: 1cake
Amount Per Serving
Calories 4888
% Daily Value*
| Calories | 4888kcal | 244% |
| Carbohydrates | 703g | 234% |
| Protein | 77g | 154% |
| Fat | 205g | 315% |
| Saturated Fat | 122g | 610% |
| Cholesterol | 1152mg | 384% |
| Sodium | 3818mg | 159% |
| Potassium | 2521mg | 54% |
| Fiber | 17g | 68% |
| Sugar | 459g | 918% |
| Vitamin A | 6815IU | 136% |
| Vitamin C | 73.5mg | 82% |
| Calcium | 1069mg | 107% |
| Iron | 19.6mg | 109% |
* Percent Daily Values are based on a 2,000 calorie diet.