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lemon blueberry bundt cake recipe

Lemon Blueberry Bundt Cake - Zitronen Blaubeer Gugelhupf

Lemon Blueberry Bundt Cake - Zitronen Blaubeer Gugelhupf is loaded with blueberries, and topped with a lemony glaze. The cake makes a delicious addition to a Kaffeeklatsch, or tuck slices into the lunchbox.
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Prep Time 20 minutes
Cook Time 49 minutes
Course Dessert
Cuisine German

Equipment

  • Bundt Cake Pan

Ingredients
  

Cake

  • 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

Icing

  • 2 cup Powdered Sugar 125 gram
  • 5 Tablespoon Lemon Juice

Instructions
 

  • Preheat oven to 350℉
  • Grease and flour a Bundt or Gugelhupf 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 Vanilla
    Add 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.

Icing

  • Mix the powdered sugar with lemon juice until smooth. (It should feel like thickish glue... )
    Pour over the cake.

Notes

Be generous with the lemon zest in the cake. Adding more gives the cake a zippier flavor.
DO NOT take shortcuts when greasing and flouring the pan. Going through all the trouble to bake a cake, then having it STICK is just aggravating. (Use my Oma's method of rubbing the pan with the butter wrapper works well, and adds Oma magic)
Keyword Lemon blueberry