This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.
Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.
You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.
This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
Bready or Not Original: Blueberry Yogurt Bundt Cake
Use fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
Equipment
- large bundt pan
- nonstick spray
Ingredients
Cake batter
- 3/4 cup unsalted butter (1 1/2 sticks) room temperature
- 1 1/2 cups white sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche
Filling
- 1/4 cup brown sugar packed
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries or a mix
Glaze
- 1 cup confectioners' sugar plus more if needed
- 1 to 3 Tablespoons half & half or milk plus more if needed
Instructions
- Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
- In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
- In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
- Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
- Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
- Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.
Mix the glaze
- Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.
OM NOM NOM!
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