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


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


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

About this Recipe

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