Fresh Blackberry Yogurt Bundt

A light and fluffy yogurt bundt cake, dotted with fresh blackberries and made even better with the addition of vanilla yogurt. This colorful bundt will be perfect for Mother's Day brunch!
5 from 7 votes
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Course: brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 476kcal
Author: Kylee Cooks

Ingredients

  • 2 ½ cups flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 lemon zested
  • 1 cup butter 2 sticks, 4oz, 113g, 8 Tbs
  • 2 cups sugar
  • 3 eggs
  • 2 tablespoons lemon juice
  • 6 oz vanilla yogurt
  • 8 oz fresh blackberries

GLAZE

  • 2 cups powdered sugar
  • 2 tablespoons lemon juice

Instructions

  • Preheat oven to 350F.
  • In a large bowl, sift flour, baking soda and salt together. Make sure they’re really well blended, then add the lemon zest and combine.
  • Cream the butter and sugar until light, fluffy and getting pale.
  • Beat in the eggs one at a time, then add the lemon juice.
  • On a low speed, alternate adding flour and yogurt until both are gone, and the batter is just combined.
  • Remove the bowl from the mixer, and carefully fold the blackberries into the batter.
  • Grease your bundt pan (do this really well – depending on your bundt pan, you make butter it and then sprinkle a little flour, or simply use a cooking spray)
  • Pour the batter into the prepared bundt pan.
  • Bake for 1 hour, to 1 hour 10 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool in the pan, then flip out onto a wire rack to cool.

GLAZE

  • Once bundt is cooled completely, whisk powdered sugar and lemon juice together. It will be a runny, pourable glaze.
  • Drizzle glaze over the top of the bundt.

SERVE

  • Slice, and…
  • Devour.

Nutrition

Calories: 476kcal | Carbohydrates: 78g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 407mg | Potassium: 121mg | Fiber: 1g | Sugar: 56g | Vitamin A: 580IU | Vitamin C: 10.8mg | Calcium: 47mg | Iron: 1.6mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!