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Sweet Tea Lemon Blueberry Yogurt Cake is a festival of summer flavors in every bite of this soft, creamy, and buttery bundt cake.
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Lightly flavored with lemon, tender with Greek Yogurt, and sweet with blueberries. Traces of mint and sweet tea bring hints of delightfully unexpected flavor.
This has become my favorite bundt cake recipe.
There’s a lot going on in this incredibly delicious cake. Layers of flavor are combined with a sweet, moist, and tender cake that almost begs you to take a bite.
Components of Sweet Tea Lemon Blueberry Yogurt Cake
Along with its sweet moist crumb, this cake is light and almost airy. Thanks to a combination of cake flour and Greek yogurt.
Lemon juice and zest are woven into the batter to brighten up this oh-so-tender, buttery cake.
And sweet summer blueberries sweeten the batter to create an amazing Blueberry Yogurt Cake. The berries can be fresh or frozen. If using frozen blueberries, don’t thaw them.
Two more components make up this irresistible cake; fresh mint leaves and sweet tea syrup.
What if you don’t have fresh mint?
Mint is not essential to this cake, but it does bring an unexpected flavor I love. Combining mint with a sweet tea simple syrup, is just plain delicious. And creates a cake you, your family, and guests won’t soon forget.
Both the fresh mint and the sweet tea syrup can be eliminated from the cake. Simply follow the recipe below, and the cake will still be incredibly delicious!
Why I Love this Lemon Blueberry Yogurt Cake
- It’s a really simple cake to make.
- Supremely moist and tender.
- Sweet blueberries combined with lemon are a match made in heaven.
- Mint is a favorite herb and a perfect pairing with blueberries.
- Sweet tea makes everything delicious.
- I love bundt cakes — don’t you?!
How to Make Lemon Blueberry Yogurt Cake
The prep for this cake is about 15 minutes. Very easy with a stand mixer or hand-held mixer.
- Combine the dry ingredients, then whisk together yogurt, lemon juice, and lemon zest.
- Beat the butter and sugar together. Then beat in the vanilla and eggs, one at a time. Fold the dry ingredients into the butter mixture.
- Toss berries with 1 tablespoon of flour and chopped mint, then fold into the batter.
- Spoon the batter into a bundt cake pan and bake for about 1 hour.
- While the cake is baking, make the simple syrup.
- Remove the cake from the oven, let cool for 15 minutes, then brush simple syrup onto the cake and let cool in the pan for about 1 hour.
- Drizzle with lemon glaze before serving.
Ingredients for Blueberry Yogurt Cake
- Cake Flour: Yes, you need cake flour for this recipe. All-purpose flour is too heavy and doesn’t deliver as light and fluffy a cake as this. If you can’t get cake flour, you can make it by sifting together 2 and 2/3 cups of all-purpose flour with 6 tablespoons of cornstarch. Sift twice.
- Baking Powder and Baking Soda
- Butter: 1 cup of softened butter or 2 sticks.
- Sugar: You will need granulated sugar in this recipe.
- Eggs: I love that this cake only requires 3 large eggs.
- Lemon Zest and Juice: I use one large lemon, juiced and zested.
- Greek Yogurt: This yogurt, although slightly tangy, is a beautiful creaminess to the cake. You can substitute regular yogurt or even sour cream in you prefer.
- Mint Leaves: Fresh mint leaves are chopped finely and combined with the blueberries. It brings this unexpected, beautiful flavor to the cake.
- Tea: Once the cake is baked, I like to brush sweet tea syrup into the cooling cake to bring another layer of sweetness combined with a summer favorite black tea. You will need 4 black tea bags to steep in a water and sugar solution.
- 3 cups (345g) cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 2 teaspoons lemon zest
- 1/3 cup fresh lemon juice
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 2 cups blueberries
- 1 tablespoon finely chopped mint leaves
- 1 cup confectioners' sugar
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
Sweet Tea Syrup
- 1 cup granulated sugar
- 1 cup water
- 4 tea bags
- Preheat the oven to 350°F and generously grease a 10-12 cup bundt pan with butter or nonstick spray.
- Reserve 1 tablespoon the cake flour. Whisk the remaining cake flour, baking powder, baking soda, and salt in a large bowl and set aside.
- Whisk together the yogurt, lemon zest, and lemon juice in a small bowl and set aside.
- With a separate bowl, toss the fresh blueberries with reserved 1 tablespoon of cake flour and the finely chopped mint leaves. Set aside.
- Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter and sugar together until creamy, about 2 minutes. Beat in the vanilla and add the eggs, one at a time. Once the eggs are incorporated, stop the mixer. You don't want to over-mix.
- Add the dry ingredients into the butter and egg mixture. Then add the yogurt mixture on top. Beat together until just combined. The batter will be thick and creamy. With a rubber spatula, fold in the blueberries and mint leaves.
- Spoon the batter evenly into the prepared bundt pan. Bake for 55-70 minutes or until a toothpick inserted near the center comes out clean. Halfway through baking, cover loosely with foil to prevent over-browning.
- Sweet Tea Simple Syrup: While baking the cake, make the Sweet Tea Simple Syrup. In a small saucepan, bring to a boil the water and sugar. Add regular-size tea bags and steep for 10 minutes. Remove the tea bags and set aside.
- Remove the cake from the oven and let cool in the pan for 15 minutes. Brush the Sweet Tea Simple Syrup onto the warm cake. Let the cake cool in the pan for another 45 minutes, or 1 hour total. Then invert the cooling cake onto a wire rack to cool completely before glazing, slicing, and serving.
- Make the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla. Add additional confectioners' sugar to thicken or additional lemon juice to thin to desired consistency. Drizzle on top of the cooled cake.
- Leftover Cake: Cover and store in the refrigerator for up to 5 days.
- Yogurt: You can substitute regular yogurt or even sour cream for the Greek Yogurt.
- Lemon: I use about 1 large lemon for the zest and juice. If you want to substitute the lemon, swap the juice for milk in the recipe.
- Cake Flour: Cake flour is definitely recommended. If you find cake flour, you can make your own. Sift twice 2 and 2/3 cup all-purpose flour with 1/3 cup cornstarch.
- Loaf Pan: This recipe can be baked in two greased 9×5 inch loaf pans. Bake at 350°F for about 45 minutes or until a toothpick comes out clean. To bake 1 loaf pan, half the ingredients and use 1 egg plus 1 egg yolk.
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