Moist and delicious Blueberry Lemon cake with a simple sweetened honey lemon glaze. Make in a jubilee or regular bundt pan.
Keyword Blueberry Lemon, Bundt Cake
Prep Time 10minutes
Cook Time 1hour15minutes
Cooling Time 30minutes
Total Time 1hour25minutes
1cupbutter, softened(2 sticks)
1lemonzested and juiced(about 2 tablespoons zest and 1/3 cup juice)
1cupgreek yogurt(nonfat works)
Honey Lemon Glaze
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.
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.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com