This Easy Lemon Blueberry Bundt Cake is a lifesaver! Being a busy mom with active kids can be all dizzying! Soccer, Baseball, Track, Football, Youth Groups, Scouts! All of these activities mean busy weekends of games, tournaments, camp outs, jamborees, gatherings and bake sales.
I get hit up A LOT for donations. (Usually at 9pm on a Friday night….)
This easy Lemon Blueberry Bundt Cake is a such great cake to make for so many occasions. Fancy enough for company, sturdy enough for travel. You can dress it up with an icing (and top it with a bit of lemon zest for bonus points)… or you can sprinkle it with powdered sugar for less mess.
Any way you make it, the Lemon Blueberry Bundt Cake will be a hit.
Now, this recipe calls for Vanilla Yogurt… do not use NON-FAT Yogurt…. you can use low-fat, you can use regular, but NO NO NO to Non-Fat.
The blueberries can be fresh or frozen. You can substitute boysenberries and raspberries (or a combination) work best. Strawberries just don’t feel right in this cake.
Quick Look at Contents
Easy Lemon Blueberry Bundt Cake Recipe
A Microplane is and Essential Kitchen Tool!
I use it to zest lemons and oranges… and to get that perfect amount of Parmesan cheese on my pasta.
Bake ahead and Freeze!
You can bake the Lemon Blueberry Bundt Cake ahead of time and freeze it for later!
Be sure to let it cool completely.
DO NOT ADD ICING TO IT! (honestly, it just makes a mess…)
Wrap the cake in plastic wrap.
Wrap again in foil
Can be frozen for up to 3 months.
Let thaw at room temperature… still wrapped!
Unwrap and top with icing.
Serve as ususal.
Cake Carriers that WORK
You want a cake carrier that seals in freshness…. is easy to carry…. and won’t fall apart.
Check these out.