Lemon Blueberry Bundt Cake

INGREDIENTS

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • Zest of 2 lemons

  • 1/4 cup fresh lemon juice

  • 1 cup plain Greek yogurt

  • 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)

  • Powdered sugar, for dusting

PREPARATION

  1. Preheat your oven to 180°C (350°F) and generously grease a bundt pan.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

  4. Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.

  5. Gradually mix in the dry ingredients, alternating with the Greek yogurt, until well combined.

  6. Gently fold in the flour-coated blueberries until evenly distributed throughout the batter.

  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

  8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  9. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

  10. Once cooled, dust the top of the cake with powdered sugar before serving.

    This Lemon Blueberry Bundt Cake is a delightful addition to the weather warming up, with its bright lemon flavor and bursts of juicy blueberries. Enjoy!