2/3cup(150g)butter, at room temperature , salted or unsalted
1 1/2 cups(300g)white granulated sugar
2large eggs, at room temperature
1Tablespoonvanilla
Zest of 2 lemons, about 2 Tablespoons
3cups(405g)all purpose flour, spooned and levelled
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonfine salt, reduce slightly if using salted butter
1cup(227ml)milk, 2 or 3% recommended, at room temperature
1/2cup(113ml)plain yogurt, regular or Greek yogurt, at least 2% b.f. recommended, at room temperature
1 1/2cups(340ml)fresh or frozen blueberries, do not thaw, if frozen
For garnish:
Icing/confectioners' sugar, for dusting before serving
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Instructions
I like to take the eggs, milk and yogurt out of the fridge at the same time I set the butter out to come to room temperature so they all come to room temperature before I start mixing. Keep in mind that "room temperature" is defined as about 67F.
Preheat oven to 350F. (not fan assisted) Grease a 10-inch bundt pan and dust with flour. (I have had good luck with Pam Baking Spray. If using spray, don't spray until right before you add the batter). Set pan aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light a fluffy, about 2-3 minutes. Add the eggs, one at a time, beating in well between additions and scraping down the bowl as necessary. Bean in the vanilla and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
In a small bowl, stir together the milk and yogurt.
Add the flour mixture to the batter, alternately with the milk/yogurt mixture, making 3 additions of the flour mixture and 2 of the milk mixture. Mix just until combined and do not over-mix after adding the dry ingredients. Mix just until the flour is incorporated.
Spoon half of the batter into the prepared baking pan and level with a spatula. Scatter the blueberries over-top of the batter, taking care to avoid having any blueberries right up against the outside edge of the pan. Spoon remaining batter over-top and level the batter.
Bake for 55-60 minutes, checking regularly towards the end of baking and testing with a cake tester when it appears like it is close to done (pulling away from the sides of the pan, lightly golden on top and cracking a bit). The tester should come out clean.
Remove from oven and allow the cake to cool in the pan for exactly10 minutes. Use a knife to gently loosen any bits along the sides that seem attached to the pan and also gently loosen the cake around the centre piece. Place a cooling rack over the top of the pan and invert the cake onto the cooling rack. The cake should just fall out onto the cooling rack. If it doesn't, place the pan directly on the cooling rack, tap the outside of the pan with the blunt end of a knife and try to lift the pan off then. *Do not let the cake stay in the pan more than 10 minutes, or the build up of steam in the pan may cause sticking. Let cake cool completely. Garnish with icing sugar before serving.
Notes
Be sure to read my tips for bundt cakes above this recipe card. You'll also find Ingredient notes and step-by-step photos there, that you might find useful.This cake can also be made in a metal 9x13-inch pan. If using this pan, baking time would reduce to about 45 minutes, but be sure to check regularly towards the end of baking.