Yogurt Blueberry Cake

blueberry glazed blueberry yogurt cake on cake stand.

Course: Dessert

Cuisine: American

Keyword: blueberry bundt cake, blueberry cake recipe, blueberry yogurt cake

Prep Time: 10

Cook Time: 45

Cooling Time: 1

Total Time: 1 55

Servings: servings

Calories: 402kcal

Author: Ashley

A crowd-pleasing and easy Blueberry Yogurt Cake made in a Bundt pan for an effortlessly beautiful presentation. Gluten-free friendly, lightened up in comparison to your traditional blueberry cake.

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Ingredients

Dry Ingredients

3 cups 1:1 gluten-free baking flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt

Wet Ingredients

2 cups fresh organic blueberries rinsed, dried and lightly tossed in flour
¼ cup organic unsalted butter
⅓ cup organic olive oil or canola, sunflower, avocado, etc.
1 ½ cups organic granulated sugar cane, coconut, etc.
2 teaspoons vanilla extract
¼ teaspoon pure almond extract optional but adds a nice hint of flavor
4 large eggs
1 cup Stonyfield Organic Whole Milk Yogurt
⅓ cup organic milk of choice

Blueberry Glaze

½ cup fresh blueberries
1 ½ - 2 cups powdered sugar depending on how thick you'd like the glaze
1 - 2 tablespoons water or lemon juice if needed

Instructions

Preheat oven to 350ºF; Grease
10 cup capacity bundt pan with organic butter or spray with coconut oil; set aside.
In a medium bowl combine dry ingredients – flour, baking powder, baking soda and salt; set aside.
In a separate medium bowl, add blueberries and toss lightly with flour (this will help blueberries from sinking to bottom of bowl later). Set aside.
In large bowl using handheld mixer or paddle attachment, beat butter with oil and sugar on medium speed for about 1 minute. Scrape down sides of bowl as needed. Add in extracts then eggs one at a time, mixing on low-medium speed until well combined. Scrape down sides of the bowl and make sure everything is evenly combined.
With mixer on low speed, slowly start to add about 1 cup of the dry ingredients and ½ cup of the yogurt. Mix on low speed until just about combined then add remaining flour, yogurt and milk mixing on low a couple rotations through. Then fold in blueberries making sure everything is well combined (without over-mixing.) Batter will be wet and somewhat thick.
Transfer batter to greased bundt pan; bake for 40-50 minutes or until inserted toothpick comes out clean. Check the cake after 35 minutes to check for browning on the top – cover in foil if needed to prevent browning too much.
Allow cake to cool in pan for 15 minutes before gently flipping cake out onto cooling rack; allow cake to cool at room temperature for 45 minutes.
Once the cake has cooled make the blueberry glaze: in a small blender combine fresh blueberries with 1 ½ cups powdered sugar until blended and smooth. Add 1-2 tablespoons of lemon juice if you want a slight tang, or water works too. Add more powdered sugar, ¼ cup at a time, if you'd like a thicker glaze. Place plate under cake on cooling rack before glazing. Pour glaze over cake in zigzag fashion.
Allow glaze to set for before slicing and serving. Enjoy!

Notes

See FAQ's in post just above recipe card.

STORAGE - cake can be stored, covered, at room temperature for 1 day or stored in fridge for 4-5 days.

Nutrition