greek yogurt blueberry lemon glazed bundt cake

How To Make greek yogurt blueberry lemon glazed bundt cake

• 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
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