Lemon Blueberry Bundt Cake
Ingredients
The cake
-
8
tablespoons
unsalted butter
-
¼
cup
nonfat plain Greek yogurt
-
1¾
cups
granulated sugar
-
¾
teaspoon
kosher salt
-
4
large
eggs
-
3
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
cup
low-fat buttermilk
-
2
medium
lemons (zest)
-
1½
cups
fresh blueberries
The glaze
-
½
cup
powdered sugar
-
1
tablespoon
freshly squeezed lemon juice
-
½
tablespoon
low-fat buttermilk
Instructions
- Preheat the oven to 350°F and prepare a bundt pan without greasing it yet.
- Cream the butter and Greek yogurt together, then add sugar and salt, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Mix in lemon zest and prepare the bundt pan with nonstick spray.
- Layer the batter and blueberries in the pan, starting and ending with batter.
- Bake for 45 to 55 minutes, checking for doneness with a toothpick.
- Cool the cake before removing it from the pan.
- Prepare the glaze by whisking together powdered sugar, lemon juice, and buttermilk, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
12 to 16 slices
Calories
356
Total fat
10g
Total carbohydrates
62g
Total protein
6g
Sodium
20mg
Cholesterol
76mg
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