1lemonzested and juiced(about 2 tablespoons zest and ⅓ cup juice)
1cupgreek yogurt(nonfat works)
2cupsblueberries
1tablespoonflour
Honey Lemon Glaze
1tablespoonhoney
1tablespoonlemon juice
1tablespoon milk
½teaspoonlemon zest
1cuppowdered sugar
Instructions
Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
Sift together the flour, baking soda. baking powder, and salt in a bowl. Set aside.
In a large bowl cream together the butter and sugar until fluffy, about three minutes. Add in the eggs, vanilla, lemon juice, and zest, and mix to combine. Stir in half of the flour, then the yogurt, followed by the remaining flour until well combined.
In a separate bowl, toss the blueberries with one tablespoon of flour. Fold the blueberries into the batter and pour into greased bundt pan. Bake for 70-75 minutes, or until a toothpick inserted in the middle comes out clean.
Cool cake on a wire rack for at least 30 minutes before adding to glaze. To make the glaze, whisk together the honey, lemon, milk, and zest, then add in the powdered sugar. Drizzle over the cooled cake and garnish with blueberries and lemon zest if desired.
Notes
Use room temperature ingredients. This will help the bundt cake batter come together.
If you forgot to bring your sticks of butter to room temperature, you can warm them slowly in the microwave. Just microwave in five second intervals, stopping to turn the stick of butter on every side. Be carful not to melt the butter. You want it softened, not melted.
Toss the blueberries in flour before folding them in the batter. This will ensure that they don't all sink to the bottom of the cake.
You can use frozen blueberries for the cake as well. Just thaw and add to the batter. Fresh blueberries are best for the garnish.
Be sure to always use fresh lemon juice. The pre-squeezed juice just isn't the same.
Use a Jubilee Cake Pan to get this decorative finish on your cake! A regular bundt pan works well too, just press the fresh blueberries into the glaze to get them to stick to the cake.
This cake can easily be made ahead. Bake the entire cake up to 2 days in advance and glaze before serving. Store cake in airtight refrigerator container.