Thursday, July 12, 2012

Blueberry Yogurt Bundt Cake






I love summer's bounty of fresh fruits and vegetables, and at this time of the year one of my favorite choices at the market is blueberries!  The price of a quart of blueberries becomes the same price, or lower, than the smaller pint, or half pint, of berries I buy during other seasons.  I treasure blueberries in fall, winter and spring, and add just a few a day on my morning cereal or oatmeal.  In summer, however, when they are in abundance, I love to use them in baking!  I usually make our favorite Blueberry Tart, but while browsing Pinterest one evening I came upon a recipe for an amazing looking  Strawberry Yogurt Cake and decided to make a few adjustments to the recipe and substitute blueberries for the strawberries. According to the Blueberry Council, blueberries are one of the healthiest foods we can eat every day as they are very high in antioxidants, vitamin C and manganese. The council also offer tips on how to cook with blueberries, and have many recipes on their web site.


I was excited to use this beautiful Nordic Ware Heritage Bundt Pan for the first time, which a good friend had given me for my birthday in June.  I love using a Bundt pan to bake cakes. They usually look attractive, require no frosting or at the most a light dusting of powdered sugar, and are easy to slice and serve. I have collected an entire Pinterest board devoted to Bundt pan style cakes, so I'll never run out of ideas for wonderful cakes to try!



This cake came out moist, dense, and full of wonderful blueberry flavor -- just as I knew it would!After cooling 10 minutes out of the oven, the cake popped out of the pan easily and had all the sharp sculptured edges that makes this pan's design so unusual. I think the Heritage Bundt pan is best suited for a cake with a dense consistency, such as this recipe, as this type cake holds together very firmly.  I'm sure this cake would also bake beautifully in a conventional style Bundt pan. Now for the recipe:

Blueberry Yogurt Bundt Cake

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
Zest of 1 lemon
1 tablespoon. lemon juice
2 ½ cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon.salt
8 oz. plain or vanilla , Greek yogurt
12 oz. fresh blueberries

Instructions:


1. Preheat oven to 350 degrees. 
Grease and flour a 10 inch Bundt pan. 
Sift together the 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.
 
2. With an electric mixer, cream together the butter and sugar until light and fluffy. 
Beat in the eggs one at a time. Stir in 1 tablespoon lemon juice. Alternately add the flour mixture and the yogurt, mixture just until incorporated.

3. Toss the blueberries with the remaining 1/4 cup of flour. Gently mix them into the batter.

4. Pour the batter into the Bundt pan.  Lightly knock the pan on your counter to remove all air bubbles in the batter. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.  Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
 
 


My husband and I enjoyed every bite of this cake, and  I hope you will too!

Thank you to everyone for all your very flattering comments on my last post!  I do love New York City and to be called a "blog ambassador" for it is the highest compliment you could have given me!

I'm adding this post to the following blog events:

Foodie Friday

Mom's Trends Friday Food

Show and Tell Friday

Pink Saturday

Seasonal Sunday


On the Menu Monday

Many thanks to all the blog hosts!


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50 comments:

Roz said...

Well that does it! This is the second or third blueberry bundt cake that I've come across lately, so I've got the message loud and clear: Make a blueberry bundt cake! Make a blueberry bundt cake! I'm sure the yogurt makes this so moist and I love the amount of blueberries you added! YUM!

Ola said...

the baking form makes it looks really extraordinary! nice cake!


Blog about life and travelling
Blog about cooking

~Lavender Dreamer~ said...

Did you save a piece for me? I had blueberries on my cereal this morning...but this looks better! Enjoy your day! And I think 'blog ambassador' is perfect for you! Sweet Southern hugs!

Ciao Chow Linda said...

You know I'm sure to make this Pat, with all the blueberries I've got right now. I love that bundt pan of yours.

Snap said...

Yummy yummy yummy!!!!!

Kathleen said...

That looks and sounds delicious! I will try it!

I used my Heritage pan for my post too, made carrot cake.

Hope you survived that heat, more coming I hear!

Robin @ Happily Home, After said...

That photo is gorgeous and cake looks and sounds so yummy. I think I saw the same pin for the strawberry cake you did but I haven't taken action ... kudo's to you for getting in the kitchen and makin' it your own. We're whole grain and no added sugar folks so I don't know if my modifications will produce such lovely results but now I am going to try ... with blueberries, because that's our fav. Thanks for getting me going.

Robin
happilyhomeafter.blogspot.com

Nellie said...

I am anxious to try this cake! We are having a very good blueberry harvest from our bushes, and a new recipe for my files is really welcome!

Have a great Thursday!

Kris said...

Pat, that looks absolutely, to die for delicious!!!
Thank you for your nice comment on my blog!! We did indeed have a lovely vacation!
XO
Kris

Linda Chapman said...

If the cake taste even HALF as good as it LOOKS it is a winner!! I would love a slice right now please! If YOU would be so kind as to slice the cake I would be happy to pour the coffee! Cream and sugar?

Grace said...

oh my goodness that bundt looks wonderful! Did you ever see the Movie "My Big Fat Greek Weding?" They did not know what a "Bundt" cake was and they stuck flowers in the middle! lol I can not wait to try to make this looks amazing. Thanks Grace xoox

podso said...

Thanks for posting such a delicious recipe. I think I'll pin it and hope to make it. Our daughter in law just made us a fresh blueberry pie! I enjoyed your previous post on the site of the World Fairs. I was also there in 64-64 and remember the GE exhibit especially. Probably the futuristic things we marveled at in that exhibit are out of date by now! We have the Billy Graham Library here in Charlotte and they show a film of one of his meetings, and it happened to be at this site also and offers some amazing "in the round" photography of the fair grounds...probably in the 80s.

pam said...

I love that pan, I think its true that our eyes come first in the enjoyment of food and the recipe sounds wonderful. I went blueberry picking with friends so I am stocked up.

Barbara F. said...

Your bundt cake looks moist and delicious. I adore blueberries in any way shape or form. And yogurt makes cakes extra special. Hope you are keeping cool. xo

Happy@Home said...

Your new bundt pan makes for a very pretty cake and it looks so moist and delicious. I love blueberries too and eat them often.
This cake looks perfect for picnics and outdoor events.
Thanks so much for sharing the recipe and your review.

Laurie said...

What a lovely blog! This recipe looks devine, and I am enjoying reading your other posts. Thank you for visiting me!

Betsy from Tennessee said...

It's working, Pat..... YEAH!!!!!! Glad I could help..... I still think it's tacky of Chrome to do this without contacting us....

Thanks for the recipe. That Blueberry Yogurt Bundt Cake looks AWESOME... Makes me hungry.

Hugs,
Betsy

Erin Pennings said...

Hopping over from Foodie Friday - your cake caught my eye immediately! You have been pinned, and I love that this is on the healthy side. :)

I'm Erin (formerly of EKat's Kitchen and newly of SalmonAtSeven.com), and I'd love for you to swing by and enter my giveaway!

Cristeen said...

fantastic post and Thanks for sharing this info. It's very helpful.
B&B in Jaipur

M.Kate said...

wow! I am hungry already Pat, and I love that cake shape :)

eileeninmd said...

What a pretty cake, I like the pan. Thanks for sharing the recipe Pat. It looks and sounds really yummy.Hope you have a great weekend!

Happier Than a Pig in Mud said...

Your cake turned out beautiful Pat! Sounds like a great recipe:@)

La Petite Gallery said...

Oh! wish I had a piece with my
coffee this morning. It looks so delish. That is a great bundt pan,
it has a more defined shape.
Will try to pick some blueberries in the yard and make it this month.

yvonne

The 21st Century Housewife© said...

Your cake is gorgeous! It looks absolutely delicious too - so moist and fruity. If you have time, I'd love it if you would share this post with The Gallery of Favorites; it is live on my blog now.

Tracy said...

Oh, my goodness... this cake look soooo GOOD! Thank photo has me wanting to reach for a fork. ;o) Thank you for the recipe, Pat. I love blueberries paired with lemon...mmm... Happy Weekend ((HUGS))

Vee said...

Yay! I made it all the way through. That cake looks scrumptious. I have the train going around the mountain cake with lots of pine tree points and I had to go to the web site for Bundt pans and find out how to use it. Sometimes it works well; other times not at all. I think you're right, something to do with cake density and something to do with the proper amount of Pam in the pan, which is a lot, lot less than one would think.

Beverly said...

Oh, Pat. How I wish I could reach through my monitor and get a slice. This looks so...good.

Happy Pink Saturday, dear friend.♥

Yvonne @ StoneGable said...

This is a work of culinary art!!! I would not want to cut it... but it looks delicious too!
Please join me at StoneGable for ON THE MENU MONDAY, my weekly foodie/recipe/menu linky party. Linky goes live every Sunday night at 8:00pm. Hope to see you and your recipes there!

LV said...

Not much on cooking anymore, but would dearly love a big, hot slice of this.

Riet said...

Oh wow Pat, this cake and recipe looks delicious. I don't eat blueberries very often but I am going to make a start . I might even make the cake. Happy pink Sagturday

Judy ~ My Front Porch said...

Now that looks most yummy! I'm ready for slice. So true...that bundt pans make the cake look great...without lots of icing and decoration.

Cucina49 said...

I love the pattern from your bundt pan. Where did you get it? My gosh, this cake looks amazing!

Chatty Crone said...

Not only is it food - and delicious - it is a piece or work of art! sandie

Yvette said...

This looks delish, Pat. I used to have one of those gorgeous bundt pans and of course I used to bake some wonderful cakes....Somewhere along the line I misplaced the pan and lost the urge to bake. But I still enjoy reading about it. :)

Old Kitty said...

Pat!! Yay!! Your blog is ok again!! Awwww I'm so sorry about all the nasty glitches but glad all is now ok! Yay!!

My goodness if I ever come across such a pan, I'd be baking bundts like no-one business! Did you ever see "My Big Fat Greek Wedding?" This is where I first heard of Bundt cake! Except the bundt cake offered by the non Greek parents to the Greek mama had a hole in it. So Greek mama turned to her friend and asked in Greek "why does it have a hole in it?" LOL!!!

Take care
x

Marianne said...

Pat, Yummylicious!! I've copied the cake recipe..thank you..it sounds wonderful, and yours looks sensational!!

Blessings for a very happy Pink Saturday,

Marianne

Sarah said...

Pat, this looks yummy. I like pound cakes. I've wanted one of those Bundt pans. I think they make an elegant cake, and they are smaller than most. Thanks for sharing the recipe.

chubskulit said...

Very appetizing! Visiting from Pink Saturday.

Polka Dot Pink
Have a great weekend.

Micupoftea~ said...

Yum~ I'd love a slice with a cup of tea :)

eJoops said...

Looks so good!

Yard Sale Find is my PINK share this week. Come and see.

Bill said...

Now you went and did it. I'm starving! Happy Pink Saturday!

Light and Voices said...

Blueberry bundt cake delicious looking!
Joyce M

Ocean Breezes and Country Sneezes said...

What a beautiful bundt cake! I have a board devoted to blueberries! Every summer I get 60 lbs. of wild Maine blueberries!! They freeze beautifully, do you freeze any? I'm making jam now for the season with my berries! I'll have 5 lbs left for pies! Can't wait to restash my freezer!

bohemiannie! art said...

Looks beautiful and delicious!

Austine Etcheverry said...

I love your site, it is beautiful. The blueberry treat looks delicious. I'm your newest follower.

FABBY'S LIVING said...

Oh goodness, this Blueberry bundt cake I'm making it for a friend next Monday for her birthday...definetelly!! Thanks for sharing the recipe!
FABBY

Carole said...

Your great photos make this cake look just spectacular. I so need to learn how to take photos of food better.

I found this on Stone Gable's On the Menu Monday. I have linked in a fried chicken dish that you don't want to look at if you are dieting! Have a nice week.

GailO said...

I don't like frosting so Bundt cakes are really the only kind of cake I make...and I have started quite a nice collection of pans...but will be looking for this one! Beautiul!

I knew about your Bundt cake pins:) like I said before I really don't have to do my own pins when I have yours to go to:)

I may make this cake this week!

cassandrasminicorner said...

That looks so yummy and healthy because of the blueberries..

Visiting for PF- hope you can stop by..

http://www.sweetposh.info/2012/07/pool-time.html

Higley. said...

What a fantastic cake!
Love the presentation, I need to get myself one of those tins. :)