Doesn’t SOUND like a German recipe, does it? But I found this one years ago cut out from a German Cooking magazine in my Oma’s drawer of recipes. Once I got it translated, and substituted yogurt for Quark, this Lemon Blueberry Bundt cake (or Zitronen Blaubeer Guglehupf) became a huge hit. (After trying it, my daughter’s soccer coach insisted that I bring it along to every team gathering). It tastes fresh and fruity, making it the perfect cake for a warm afternoon. Plus, it’s a Bundt (Guglehupf) so it transports well… whole or in slices. This is a great cake for your Kaffeeklasch table, and it’s great to tuck a slice into a lunch box.
Lemon Blueberry Bundt Cake- Zitronen Blaubeer Guglehupf
Although I’ve given both the cup measurements AND the metric measurements, and both work… the metric does come out the same every time. A cup of flour is not always the same as a cup of flour. Investing in a scale is a good idea if you like to bake…-> Kitchen Scale
Go ahead and use Blackberries or Raspberries to mix things up!
Lemon Blueberry Bundt Cake - Zitronen Blaubeer Guglehupf
- Bundt Cake Pan
- 1 cup Butter- room temperature 220 gram
- 1 1/4 cup Sugar 250 gram
- 1 teaspoon Vanilla Extract
- 4 Eggs- room temperature
- 2 ½ cup Flour approx. 300 gram
- 1 tablespoon Baking Powder
- 1/2 teaspoon salt
- 1 cup Plain Yogurt approx. 245 gram
- 1 Lemon (for Zest and juice) Use all of zest, you want 3-4 TBL. Juice
- 1 ¼ cup Blueberries Approx. 230 gram
- 2 cup Powdered Sugar 125 gram
- 5 Tablespoon Lemon Juice
- Preheat oven to 350℉
- Grease and flour a Bundt or Guglehupf pan
- Beat the Butter and Sugar until light and fluffy, 3-5 minutes. Scrape the sides and bottom of the bowl occasionally to make sure all of the butter is incorporated.Add VanillaAdd Eggs, one at a time, beating after each addition.
- Add Lemon Zest and 3-4 Tablespoons Lemon Juice
- Combine the Flour, Baking Powder, and salt, add half to the butter mixture, and mix in on low.Add half of the Yogurt, mix to combine.Add the rest of the flour mixture, then the rest of the yogurt. Mix to combine completely.
- Use a spatula to fold in the blueberries
- Spread the batter into the prepared pan.
- Bake for 50 minutes and check by poking with a toothpick, if it comes out with raw batter, bake a few more minutes
- Cool on a rack for 10 minutes. Hold your breath and flip the cake out of the pan... let cool completely
- You can serve this cake just sprinkled with powdered sugar... or top with icing.
- Mix the powdered sugar with lemon juice until smooth. (It should feel like thickish glue... ) Pour over the cake.
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Bake a Lemon Blueberry Bundt Cake / Zitronen-Blaubeer Guglehupf
After Mixing the ingredients… use a spatula to fold in the blueberries. This way they don’t get squished.
Bake for 50 minutes. Use a Toothpick to insure that it’s baked through. If batter comes up on your toothpick, add a few more minutes to the baking time.
Let cool in the pan for 5 to 10 minutes (on a rack). Then take a deep breath and flip the cake out.
Let cook completely before adding the Lemony Glaze.
When you mix it, it should be sort of thick. Thinner will work, it just won’t look as nice.
You can also just sprinkle with powdered sugar, and call it a day.
Spoon the Glaze over and let it set.
I do this on the rack over a sheet pan covered in wax paper…. this way I can scoop up any glaze that runs off, and put it back on the cake (or in my mouth)
Serve and enjoy