Greek Yogurt Blueberry Lemon Glazed Bundt Cake

Peggy O'Brien

By
@irishpeggy111

This is a famous "BOONT" cake - remember "My Big Fat Greek Wedding" ?


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Serves:

6-8

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 1/4 c
all purpose flour
1 tsp
all purpose flour (for berries)
1/2 tsp
salt
2 tsp
baking powder
1/2 tsp
baking soda
1 c
butter, room temp
1 c
packed light- brown sugar
1 c
granulated sugar
4 large
eggs
1/4 c
fresh lemon juice
2-3 Tbsp
grated lemon zest
1 1/2 tsp
vanilla extract
1 c
non fat greek yogurt
1 1/2 c
fresh blueberries

LEMON ICING GLAZE

1 3/4 c
confectioners sugar
1 1/4 c
lemon juice
1
lemon zest, grated ( use 1 lemon)
1 tsp
salted butter

Directions Step-By-Step

1
Sift dry ingredients together in a bowl and set aside
2
Cream the butter in a mixer until light and fluffy. Mix in the sugars, beating until its once again light and fluffy
3
Slowly, one at a time, beat in the eggs then add the vanilla extract
4
Grate the entire lemon( should add up to 2-3 Tbsp) and mix into the batter
5
Squeeze out 1/4 Cup of lemon juice and mix thoroughly into the yogurt. This adds taste and also thins out the thick Greek Yogurt
6
Add 1/3 of flour mixture and mix in completely. Follow with the yogurt then alternate flour and yogurt ending with the rest of the flour.
7
Mix 1 Cup of blueberries with the 1 tsp of flour then fold in gently.
8
Grease and flour a bundt pan, then pour in the batter. Take the remaining 1/2 cup to cup of blueberries and add to the top, slightly pushing into the batter. That way the blueberries will be throughout the cake, not just on the bottom.
9
Bake in a 350 degree oven for 50-60 minutes until completely baked through. Let it cool and glaze it with the Lemon Icing Glaze (recipe below)
10
Prepare Lemon Glaze:
Whisk all ingredients in a microwave safe bowl, add butter and microwave on high for 45 seconds . let cool whisk again to remove any lumps

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Greek