Lemon and Blueberry Bundt Cake


Here is one of my new favourite recipes: a lemon and blueberry Bundt cake! I love the flavours of both lemon and blueberries, so when I came across this recipe in a Le Creuset leaflet, I couldn’t resist trying it out.

The original recipe called for natural yoghurt, but I found that greek yogurt created a firmer, more moist cake. I also used a Nordic Ware Bundt pan instead of the Le Creuset Kugelhopf mentioned. I love the Nordic Ware brand, and for this cake I used the Heritage Pan.

This cake is incredibly light, with a strong lemon flavour and bursts of blueberry sweetness. The candied lemon zest tastes great as well as looking attractive. I hope that you’ll give this cake a try!



  • 225g (1 cup) butter, softened
  • 450g (214 cups) caster sugar
  • 4 large eggs
  • 450g (323 cups) plain (AP) flour, plus one teaspoon for the blueberries
  • 4 teaspoons baking powder
  • pinch of salt
  • 275g (1 cup) greek yoghurt
  • 350g (213 cups) blueberries, plus extra to decorate
  • zest of 3 lemons
  • 1 teaspoon lemon juice


  • 225g (134 cups) icing sugar, sifted
  • 212 teaspoons boiling water
  • 4 teaspoons lemon juice

Candied Lemon Zest

  • 2 lemons
  • 100ml (12 cup) water
  • 100g (12 cups) caster sugar



  1. Preheat the oven to 160°c (320°f), 140°c fan (284°f), and grease the bundt tin well with butter.
  2. Mix the blueberries with the 1tsp flour and lemon juice, and set aside. Add the salt and baking powder to the flour and sift.
  3. Cream the butter and sugar until pale and fluffy, then add lemon zest.
  4. Add the eggs one at a time, followed by a teaspoon of flour after each egg.
  5. Add one third of the flour and fold in with one third yoghurt. Repeat this with the remaining two thirds of ingredients.
  6. Fold in half of the blueberries. Spoon one third of the batter, and sprinkle a third of the remaining blueberries on top. Repeat this twice more with the remaining batter and blueberries.
  7. Bake for 1 hour and 20 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool for 5 minutes before turning out onto a wire rack.

Candied Lemon Zest

  1. While the cake is baking, use a lemon zester to peel long, thin strips of zest from the lemons.
  2. Put the water and sugar into a small heavy-based saucepan and heat until sugar has dissolved. Bring to the boil and simmer for 2 minutes.
  3. Add the lemon zest and simmer for a further 2 minutes. Remove zest from the saucepan, separate and place on a baking sheet to cool.

Icing and Decoration

  1. Mix the icing sugar, water and lemon juice until smooth. Drizzle the icing over the cake, letting it run down the sides. Decorate with extra blueberries and candied lemon zest.

This recipe has been adapted from Le Creuset’s “Blueberry, Yoghurt and Lemon Cake”. You can find many more recipes on their website.

One thought on “Lemon and Blueberry Bundt Cake

  1. I made a Lemon Blueberry Cake not too long ago and it certainly looked nothing like this; the presentation almost looks like a piece of culinary art…I wouldn’t want to eat it ;p. Great job!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s