Gluten-Free Lemon-Blueberry Bundt Cake

Adapted from Woman’s DaySuffice 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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 568kcal

Author Jill Nystul

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.

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