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Gorgeous lemon bundt cake made with fresh blackberries, greek yogurt, a zesty lemon cream cheese glaze, and lightened up to perfection with less butter.

Lemon Blackberry Yogurt Bundt Cake

Gorgeous lemon bundt cake made with fresh blackberries, greek yogurt, a zesty lemon cream cheese glaze, and lightened up to perfection with less butter.
Course Dessert
Keyword lemon bundt cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Author Monique Volz of Ambitious Kitchen

Ingredients

  • Dry ingredients
  • 1 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 tsp salt
  • Wet ingredients
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup fresh squeezed lemon juice
  • 1 cup skim milk (or almond milk)
  • 3/4 cup fat-free plain greek yogurt
  • 1 pint of blackberries
  • zest of 1 lemon
  • For the Lemon Cream Cheese Glaze
  • 4 ounces reduced fat cream cheese, softened
  • 1/2 teaspoon finely grated lemon zest
  • 1/3 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 degrees. In a bowl, whisk both flours with baking powder and salt; set aside.
  2. In a mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla, one at a time, beating well. Set aside.
  3. In separate bowl mix together milk and lemon juice; add in yogurt and stir to combine. 
  4. Next, combine all wet ingredients together. Turn mixer on low-speed and slowly add flour mixture to wet ingredients; mixing until just combined.
  5. In a bowl, gently smash blackberries into smaller pieces and mix with the teaspoon of flour. Add your lemon zest and stir again. 
  6. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread 1/4 of batter in prepared pan. Layer with blackberries. Spread another 1/4 of batter on top of blackberries. Continue to do this until all of the blackberries are gone.
  7. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 40-50 minutes. 
  8. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
  9. Dust with confectioners' sugar before serving, if desired. Or make the lemon cream cheese glaze. 
  10. To make the lemon cream cheese glaze: Combine lemon zest, cream cheese, 1 tablespoon milk, and powdered sugar in medium bowl. Drizzle over cake.

Recipe Notes

I calculated this cake to be about 200 calories per serving with the frosting. Feel free to use your own calculations.

I do not recommend using ONLY whole wheat flour to make the cake.

Feel free to make these into muffins. They would be delicious!