Gluten-Free Lemon-Blueberry Bundt Cake

Step 1

Preheat your oven to 350 degrees.

Step 2

Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)

Step 3

In a medium bowl, whisk together the flour, baking soda, and salt.

Step 4

In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.

Step 5

Turn the mixer down to low and add the eggs one at a time.

Step 6

Add the flour mixture and mix until combined.

Step 7

Add the Greek yogurt and lemon zest and mix until just combined.

Step 8

Turn the mixer up to high and beat the mixture for 2 more minutes.

Step 9

Fold in the blueberries.

Step 10

Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.

Step 11

Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.

Step 12

While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.

Step 13

Drizzle over the cake just before serving.