Sweet Tea Lemon Blueberry Yogurt Cake

Sweet Tea Lemon Blueberry Yogurt Cake is a festival of summer flavors in every bite of this soft, creamy, and buttery bundt cake. Lightly flavored with lemon, tender with Greek Yogurt, and sweet with blueberries. Traces of mint and sweet tea bring hints of delightfully unexpected flavor.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Calories: 393kcal

Author: Stephanie Wilson

Ingredients

3 cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup plain Greek yogurt
2 teaspoons lemon zest
⅓ cup fresh lemon juice
1 cup unsalted butter softened
2 cups granulated sugar
1 ½ teaspoons vanilla extract
3 large eggs
2 cups blueberries
1 tablespoon mint leaves finely minced

Lemon Glaze

1 cup confectioners' sugar
3 tablespoons fresh lemon juice
¼ teaspoon vanilla extract

Sweet Tea Syrup

1 cup granulated sugar
1 cup water
4 tea bags

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Instructions

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.

Notes

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 ⅔ cup all-purpose flour with ⅓ 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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