Blueberry Bundt Cake

★★★★★ 2 Reviews
fairygirl3869 avatar
By Victoria Ross
from North Beach, MD

Love making things with fresh blueberries when they are in season. Found this recipe in a Penzey Spice catalog and gave it a try. Loved the texture and flavors of the lemon and blueberries. My cake I made was gone in 2 days!! Hope you enjoy making the best use of your blueberries with this cake!

serves 16-20
prep time 15 Min
cook time 1 Hr 5 Min
method Bake

Ingredients

  • 2 c
    sugar
  • 1 stick
    butter, slightly softened
  • 4 oz
    cream cheese, slighty softened
  • 3
    eggs
  • 1
    egg white
  • 3 c
    all purpose flour
  • 2 c
    fresh blueberries(1 pint), you can use frozen
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 8 oz
    vanilla or lemon yogurt
  • 2 tsp
    pure vanilla extract
  • GLAZE
  • 1/2 c
    powdered sugar
  • 4 tsp
    fresh lemon juice
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How To Make

  • 1
    Preheat oven to 350 degrees. Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.
  • 2
    In a mixing bowl, beat together the sugar, butter and cream cheese until blended.
  • 3
    Add the eggs and egg white and beat well.
  • 4
    Sift the flour into a separate bowl. Remove 2 tbs. of the flour and toss with blueberries in a seperate bowl. Add the baking powder, baking soda and the salt to the bowl with the flour. Mix together.
  • 5
    Start adding the flour mixture into the butter mixture alternating with the yogurt, ending with the flour. When fully combined, mix in the vanilla. Gently fold in blueberries.
  • 6
    Pour batter into prepared and pan and smooth out the top. Bake for 65-75 minutes. Start checking at 55 minutes. Mine took 60 minutes to bake. Bake until browned, risen and not jiggly in the middle.
  • 7
    Cool cake in pan for 15 minutes. Invert onto cake taker or plate.
  • 8
    If you chose to glaze, mix powdered sugar and lemon juice. Drizzle over cooled cake before serving.

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