Ingredients
Method
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan. Toss the blueberries in 1 tablespoon of flour and set them aside.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
- Beat the softened butter and granulated sugar with an electric mixer on medium speed for 4 to 5 minutes until the mixture is light, fluffy, and pale.
- Incorporate the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
- Mix in the lemon zest and Greek yogurt until just combined.
- Lower the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Use a spatula to gently fold in the floured blueberries, taking care not to crush them.
- Transfer the batter to the prepared bundt pan, spreading it evenly and smoothing the top.
- Bake for 50 to 60 minutes, checking for doneness at 50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Combine the powdered sugar and lemon juice into a pourable glaze and drizzle it generously over the cooled cake.
Nutrition
Notes
Greek Yogurt Substitute: If you find your fridge empty of Greek yogurt, I have used full-fat sour cream many times with fantastic results.
The fat content is key for that ultra-mo