Moist citrus berry cake (Print Version)
# Ingredients:
→ For the Lemon Blueberry Bundt Cake
01 -
8 tablespoons unsalted butter (1 stick) at room temperature
02 -
¼ cup nonfat plain Greek yogurt at room temperature
03 -
1 ¾ cups granulated sugar
04 -
¾ teaspoon kosher salt
05 -
4 large eggs at room temperature
06 -
3 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
09 -
1 cup well-shaken, low-fat buttermilk at room temperature
10 -
Zest of 2 medium lemons
11 -
1 ½ cups fresh blueberries (see notes if using frozen)
→ For the Lemon Glaze
12 -
½ cup powdered sugar
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1 tablespoon freshly squeezed lemon juice
14 -
½ tablespoon low-fat buttermilk
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Make sure your oven racks are positioned to accommodate your Bundt pan. Set out a 10- to 12-cup nonstick Bundt cake pan but don't grease it yet - you'll do this later.
02 -
In the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer), cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat for 1 minute. Scrape down the bowl, add the salt, and beat for another minute until the mixture is fluffy and lightened in color.
03 -
Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl once or twice to ensure the ingredients are combining evenly.
04 -
In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of this flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, and finally the last 1/3 of the flour mixture. Beat just until combined - the batter may look slightly shaggy but shouldn't have large lumps.
05 -
On low speed or by hand, mix in the lemon zest. Zest your lemons directly over the mixing bowl to capture all the flavorful oils.
06 -
Thoroughly grease the Bundt pan with nonstick spray. Spoon 1/4 of the batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Continue alternating layers of batter and berries, ending with batter on top. Gently level the cake batter and smooth the top with a spatula.
07 -
Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If using a dark-colored pan, check at the 40-minute mark as the cake will bake more quickly.
08 -
Remove the cake from the oven and immediately run a thin knife carefully between the cake and pan all around the edge to loosen it. Invert the pan onto a cooling rack. If the cake doesn't release right away, let it rest upside down for 5 minutes, then carefully lift the pan off. Let the cake cool completely on the rack.
09 -
While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and buttermilk in a small bowl until smooth. For a thicker glaze, add more powdered sugar until you reach your desired consistency.
10 -
Once the cake is completely cooled, drizzle the glaze over the top. Slice and enjoy!
# Notes:
01 -
If using frozen blueberries, don't thaw them before adding to the cake, but be aware they may 'dye' parts of the batter blue.
02 -
The recipe works with an equal amount of raspberries instead of blueberries.
03 -
The cake can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.