Blueberry Yogurt Bundt Loaf Cake
A delightful bundt loaf cake featuring juicy blueberries and creamy yogurt, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup Greek yogurt
Additional Ingredients
- 1 1/2 cups fresh blueberries
- 1 tbsp all-purpose flour for coating blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt, starting and ending with the flour mixture. Mix until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, slice and serve the cake. Optionally, drizzle with a simple glaze made from powdered sugar and lemon juice.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure ingredients are at room temperature for the best texture. Use fresh blueberries for the juiciest result.
Ingredient Substitutions: Sour cream can replace yogurt for a tangier flavor. Use frozen blueberries if fresh are unavailable.
How to Serve: Perfect for breakfast or dessert, this cake pairs well with coffee or tea.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Make-Ahead Tips: Bake the cake a day in advance for flavors to meld. Glaze just before serving for best presentation.
Ingredient Substitutions: Sour cream can replace yogurt for a tangier flavor. Use frozen blueberries if fresh are unavailable.
How to Serve: Perfect for breakfast or dessert, this cake pairs well with coffee or tea.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Make-Ahead Tips: Bake the cake a day in advance for flavors to meld. Glaze just before serving for best presentation.