Yogurt Blueberry Bundt Cake {gluten-free friendly}
User Reviews
4.8
12 reviews
Excellent
Yogurt Blueberry Bundt Cake {gluten-free friendly}
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A simple Yogurt Blueberry Cake made in a bundt pan for a beautiful presentation. This perfectly moist yogurt cake recipe is sure to be a hit. Gluten-free friendly recipe!
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Ingredients
Dry Ingredients
- 3 cups organic 1:1 gluten-free baking flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 1/4 cup organic unsalted butter
- 1/3 cup organic olive oil or canola, sunflower, avocado, etc.
- 1.5 cups organic granulated sugar cane, coconut, etc.
- 4 organic large eggs
- 2 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract optional but adds a nice hint of flavor
- 1 cup Stonyfield Organic Whole Milk Yogurt
- 1/3 cup organic milk of choice
- 2 cups fresh organic blueberries rinsed, dried and lightly tossed in flour.
Blueberry Glaze
- 1/2 cup fresh blueberries
- 1.5 - 2 cups powdered sugar depending on how thick you'd like glaze
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Instructions
- Preheat oven to 350ºF; Grease 10 cup capacity bundt pan with organic butter or spray with coconut oil; set aside.
- In a medium bowl combine dry ingredients – flour, baking powder, baking soda and salt; set aside.
- In a separate medium bowl, add dried blueberries and toss lightly with flour (this will help blueberries from sinking to bottom of bowl later). Set aside.
- In large bowl using handheld mixer or paddle attachment, beat butter with oil and sugar on medium speed for about 1 minute. Scrape down sides of bowl as needed. Add in extracts then eggs one at a time, mixing on low-medium speed until well combined. Scrape down sides of the bowl and make sure everything is evenly combined.
- With mixer on low speed, slowly start to add about 1 cup of the dry ingredients and 1/2 cup of the yogurt. Mix on low speed until just about combined then add remaining flour, yogurt and milk mixing on low a couple rotations through. Then fold in blueberries making sure everything is well combined (without over-mixing.) Batter will be wet and somewhat thick.
- Transfer batter to greased bundt pan; bake for 40-50 minutes or until inserted toothpick comes out clean. Check the cake after 35 minutes to check for browning on the top – cover in foil if needed to prevent browning too much.
- Allow cake to cool in pan for 15 minutes before gently flipping cake out onto cooling rack; allow cake to cool at room temperature for 45 minutes.
- Once the cake has cooled make the blueberry glaze: in a small blender combine fresh blueberries with 1 1/2 cups powdered sugar until blended and smooth. Add 1-2 tablespoons of lemon juice if you want a slight tang, or water works too. Add more powdered sugar 1/4 cup at a time if you'd like a thicker glaze. Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion.
- Allow glaze to set for before slicing and serving. Enjoy!
Notes
- See FAQ's in post just above recipe card.
- Storing: Cake can be stored, covered, at room temperature for 1 day or stored in fridge 4-5 days.
Nutrition Information
Show Details
Serving
1/16 slice
Calories
397kcal
(20%)
Carbohydrates
44g
(15%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Cholesterol
535mg
(178%)
Sodium
190mg
(8%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12-16
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1/16 slice | |
| Calories | 397kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 535mg | 178% |
| Sodium | 190mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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