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I’ve recently become enamored with my bundt pan! I’ve started making all our birthday cakes in it and lots of other things too. Can you say Amish Friendship Bread CAKE? :-) Try it, you’ll like it! There’s just something about making delicious goodies in a bundt pan…they look pretty and; they’re easy to cut and serve, and they have lots of “surface area” for piling on the frosting! :-) Priorities people!
Suffice it to say when I saw this recipe for a LEMON BLUEBERRY bundt cake I about lost my mind. Two of my favorite flavors wrapped up in my favorite way to bake a cake! And believe me, it did NOT disappoint! (Even if there wasn’t gobs of frosting.)
I decided to make mine gluten-free…but of course…as usual, feel free to put the gluten back in. :-)
Gluten Free Lemon-Blueberry Bundt Cake
Adapted from Woman’s Day
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the bundt pan
- 2 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup Greek yogurt
- 1 tablespoon lemon zest
- 1 6-ounce package (1 1/3 cups) blueberries
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
Directions
Preheat your oven to 350 degrees.
Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)
In a medium bowl, whisk together the flour, baking soda, and salt.
In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.
Turn the mixer down to low and add the eggs one at a time.
Add the flour mixture and mix until combined.
Add the Greek yogurt and lemon zest and mix until just combined. At this point the mix will start to smell amazing! :-)
Turn the mixer up to high and beat the mixture for 2 more minutes.
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Fold in the blueberries.
Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.
Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.
While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.
Drizzle over the cake just before serving.
Enjoy!
What do you like to make in your bundt pan?
Gluten-Free Lemon-Blueberry Bundt Cake
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature, plus more for the bundt pan
- 2 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup Greek yogurt
- 1 tablespoon lemon zest
- 1 6- ounce package 1 1/3 cups blueberries
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees.
- Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.
- Turn the mixer down to low and add the eggs one at a time.
- Add the flour mixture and mix until combined.
- Add the Greek yogurt and lemon zest and mix until just combined.
- Turn the mixer up to high and beat the mixture for 2 more minutes.
- Fold in the blueberries.
- Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.
- Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.
- While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.
- Drizzle over the cake just before serving.
