Greek Yogurt Blueberry Lemon Glazed Bundt Cake

Peggy O'Brien


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


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20 Min
55 Min


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2 1/4 c
all purpose flour
1 tsp
all purpose flour (for berries)
1/2 tsp
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
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


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

How to Make Greek Yogurt Blueberry Lemon Glazed Bundt Cake


  • 1Sift dry ingredients together in a bowl and set aside
  • 2Cream the butter in a mixer until light and fluffy. Mix in the sugars, beating until its once again light and fluffy
  • 3Slowly, one at a time, beat in the eggs then add the vanilla extract
  • 4Grate the entire lemon( should add up to 2-3 Tbsp) and mix into the batter
  • 5Squeeze out 1/4 Cup of lemon juice and mix thoroughly into the yogurt. This adds taste and also thins out the thick Greek Yogurt
  • 6Add 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.
  • 7Mix 1 Cup of blueberries with the 1 tsp of flour then fold in gently.
  • 8Grease 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.
  • 9Bake 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)
  • 10Prepare 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

Printable Recipe Card

About Greek Yogurt Blueberry Lemon Glazed Bundt Cake

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

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