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.
Course: Breakfast, Dessert, Snack
Author: Beth Cato
Equipment
large bundt pan
nonstick spray
Ingredients
Cake batter
3/4cupunsalted butter (1 1/2 sticks) room temperature
1 1/2cupswhite sugar
4large eggs room temperature
2teaspoonsvanilla extract
3cupsall-purpose flour
1 1/2teaspoonsbaking powder
3/4teaspoonbaking soda
1/4teaspoonsalt
1cupvanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche
Filling
1/4cupbrown sugar packed
1Tablespoonall-purpose flour
1/2teaspoonground cinnamon
2cupsfresh or frozen blueberries or a mix
Glaze
1cupconfectioners' sugar plus more if needed
1 to 3Tablespoonshalf & 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.