Blueberry-Lemon Yogurt Bundt Cake

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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