Ultra-moist yogurt cake bursting with blueberries and brightened by fresh lemon, finished with a silky citrus glaze. A slice of sunshine in every bite!
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Ingredients
Cake • 2 cups (260 g) all-purpose flour • 1 ½ tsp baking powder • ½ tsp baking soda • ½ tsp salt • 1 cup (200 g) sugar • ½ cup (115 g) unsalted butter, room temp • 2 large eggs • 1 Tbsp lemon zest (≈ 2 lemons) • 2 Tbsp fresh lemon juice • 1 cup (245 g) plain Greek yogurt • 1 tsp vanilla extract • 1 ¼ cups (180 g) fresh blueberries (tossed with 1 tsp flour)
Lemon glaze • 1 cup (120 g) powdered sugar, sifted • 2–3 Tbsp fresh lemon juice
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Instructions 1. Prep – Pre-heat oven to 350 °F / 175 °C. Grease and flour a 10-cup Bundt pan. 2. Dry mix – Whisk flour, baking powder, baking soda, and salt; set aside. 3. Cream – Beat butter and sugar until light. Add eggs one at a time, then lemon zest, juice, yogurt, and vanilla. 4. Combine – Fold dry mix into wet until just combined. Gently fold in floured blueberries. 5. Bake – Spoon batter into pan and smooth top. Bake 40–45 min or until a skewer comes out clean. Cool 15 min, invert onto rack, cool completely. 6. Glaze – Whisk powdered sugar with lemon juice to a pourable consistency. Drizzle over cooled cake and let set.
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