Blueberry Lemon Bundt Cake


This might just be my new favorite flavor combination and it’s perfect for summer.


  • 2-1/2 cups All Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened organic applesauce
  • 1/2 cup unsalted organic butter
  • 1 cup dark brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup plain greek yogurt
  • 2 cups blueberries
  • 2 tbsp lemon zest
  • 1 tbsp fresh squeezed lemon juice


  • Preheat oven to 350F. Grease your bundt pan (I used butter) and set aside.
  • Whisk together flour, baking powder, and salt.
  • Cream butter and sugar until fluffy. Add in applesauce, vanilla, and eggs.
  • Add flour in three additions alternating with yogurt.
  • Toss blueberries and zest with 1 tsp of flour.
  • Add blueberries to mixture and fill bundt pan.
  • Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  • Cool and flip out cake on to a plate.
  • If you want to add a more finished look, dust top of cake with powdered sugar once it has completely cooled.





This entry was posted in Cake.