Bloom Time: Blueberry Banana Yogurt Bundt Cake


I love big bundts, I cannot lie…


Sorry, couldn’t resist that one ;). Ever since I got my hands on a bundt pan, I have been itching to make a bundt cake.


Don’t bundts look amazing? The shape of the pan makes a simple cake seem like an elegant masterpiece, dreamed up in some posh kitchen.


There are whole boards dedicated to bundts on Pinterest and I can’t wait to bake many more lovelies in this pan.


For my first bundt cake, I decided to make a banana and greek yogurt bundt cake, simply because I had those ingredients on hand. And I followed this lovely recipe by Nicole of Baking Bites.


The inspiration to add blueberries came in at almost the very end, because I thought it would be a beautiful contrast to the flavor of the bananas and would make the cake even more exciting.


This is a super moist cake. Seriously! The banana flavor comes through perfectly in each bite and the blueberries add a wonderful spring-summer flavor.


I then drizzled a simple lemon and sugar icing on the cake and topped with some freeze dried blackberries. And then came the spring flowers…violets and pansies…


Don’t they make the cake look perfect for a Spring brunch?


Looks good enough to bring to Friday Fiesta too, me thinketh ;). Have you checked out the party yet?


Oh, and this cake keeps very well at room temperature for a week, so long as it is stored airtight. So resist the temptation to eat it all up with your first cup of coffee, though it will be darned difficult to keep away :)

Here’s the recipe.

Ultra-moist Blueberry Banana Bundt Cake with Greek Yogurt

  • Servings: 12-14
  • Time: 1 hour 30 minutes
  • Print


For the Cake:
3 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Butter, room temperature
2 cups Sugar
3 large Eggs
1/2 cup Vegetable Oil
1 tablespoon Vanilla extract (I use the seeds from 1 Vanilla pod)
1 cup plain Greek-style Yogurt
1 1/2 cups mashed Banana (approx 3 large)
200 grams Blueberries, fresh or frozen

For the Lemon icing:
1/2 cup Icing Sugar
Juice of 1 Lemon (more or less, depending on consistency)

1 teaspoon freeze-dried Blackberries (optional)


Preheat oven to 180C. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter with sugar until well combined. Beat in eggs one at a time, followed by the vegetable oil and vanilla extract.
Stir one third of the flour mixture into the sugar mixture, followed by the yogurt. Stir in another third of the flour mixture, followed by the mashed banana. Stir in remaining flour mixture and mix until no streaks of dry ingredients remain.
Dust the blueberries with a little flour and add to the batter.
Pour batter into prepared pan.
Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To prepare the icing, sift the icing sugar into a bowl. Add lemon juice little by little till the icing is of pouring consistency.
Drizzle over cooled bundt cake.
Top with freeze-dried blackberries, if desired.


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47 thoughts on “Bloom Time: Blueberry Banana Yogurt Bundt Cake

  1. apsara April 4, 2014 at 11:13 PM Reply

    Yum, the best bundt cake I’ve seen in my life. Lovely icing idea too and decorating with flowers, they are pansies, am I right?


  2. Tracy April 5, 2014 at 12:02 AM Reply

    Wow! This is almost looks too gorgeous to eat! :)


  3. Nancy April 5, 2014 at 12:11 AM Reply

    Your big bundt is beautiful ;) Love the combination of banana and blueberry! One of my favorite parts of an icing topped bundt cake is the way the icing runs into the center hole… yum!


    • spiceinthecity April 6, 2014 at 7:11 PM Reply

      Ha ha, thank you Nancy :). Yes I love the pattern the icing make too.


  4. […] Naina […]


  5. Laura April 5, 2014 at 1:39 AM Reply

    These pictures are so beautiful – I love the flowers – and sound would delicious too!


  6. Ngan R. April 5, 2014 at 1:40 AM Reply

    Love the intro, the cake, and love love love the photos! So beautiful, as always. Thank you for the recipe and inspiration!


  7. Hilda April 5, 2014 at 2:43 AM Reply

    Thanks for joining us with your delicious bundt at Fiesta Friday. I love the cheeky little pansies you used for decoration. Nice to know the cake keeps well, but I am sure it won’t last long with this crowd.


  8. workingmomcooksblog April 5, 2014 at 5:00 AM Reply

    How pretty! You convinced me to get a bundt pan :)


  9. flippenblog April 5, 2014 at 7:06 AM Reply

    I can taste the prettiness!


  10. chefjulianna April 5, 2014 at 8:56 AM Reply

    Heavens, your cake and photos will have us here at FF, drooling for the next week! What a gorgeous cake you have made for us! This is truly art!


  11. thebrookcook April 5, 2014 at 1:45 PM Reply

    Looks beautiful and delicious! :) Your drizzled glaze is perfect!! :)


  12. April 5, 2014 at 6:01 PM Reply

    Love your recipe and the use of edible flowers. I cannot wait for mine to start blooming as I do use them in my cooking/baking :)


    • spiceinthecity April 6, 2014 at 7:20 PM Reply

      Thank you so much. Don’t the edible flowers make a simple dish look so much nicer :)


  13. Janine April 5, 2014 at 8:01 PM Reply

    Wow, this looks amazing – too pretty to eat!


  14. sabine April 6, 2014 at 9:30 AM Reply

    What a nice dress you put on your cake! And these little blossoms are just so sweet! I bet it tastes equally delicious!


  15. saucygander April 6, 2014 at 1:22 PM Reply

    Wow, wow, your bundt cake is so beautiful!! Using pansies for decision makes them look irresistible, thank you for bringing this cake to the Fiesta! :-)


    • spiceinthecity April 6, 2014 at 7:27 PM Reply

      Thank you so much :). You brought quite a piece of art yourself :)


  16. Aditi April 6, 2014 at 8:27 PM Reply

    This looks super! As always great pictures too.


    • spiceinthecity April 6, 2014 at 8:31 PM Reply

      Thanks Aditi! I was just visiting your new site. Looks awesome :)


  17. deliciouslynell April 7, 2014 at 2:06 AM Reply

    That looks delicious! Lovely photos! :3


  18. Radotouille April 7, 2014 at 4:13 PM Reply

    what a a great cake, and the pictures are amazing…i’m drooling all over my computer screen


  19. The Novice Gardener April 7, 2014 at 8:24 PM Reply

    Me, too! Me, too! I love big bundts and I cannot lie, hahaha… So pretty, Naina. Are pansies blooming already in your garden?


    • spiceinthecity April 12, 2014 at 7:30 PM Reply

      Thank you Angie! The pansies are blooming in my containers :)


  20. Stephanie April 8, 2014 at 12:36 PM Reply

    I love bundt tins too. I have two bundt tins and so far I have resisted the urge to buy more. Your cake looks beautiful. I especially love the flowers on top; so pretty!


  21. Karen April 8, 2014 at 3:57 PM Reply

    Your bundt cake is so pretty and would be perfect to serve at a brunch. Love the way you decorated it.


  22. kloesunny @ April 11, 2014 at 2:07 AM Reply

    My! This cake is absolutely amazing! I love your recipes! I can’t wait to stop by again!


  23. LFFL April 12, 2014 at 3:45 AM Reply

    Very beautiful! I love how colorful it is.


  24. Sweet and Savoury Pursuits April 13, 2014 at 3:12 PM Reply

    What a lovely looking cake. Pictures are beautiful!


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