Ingredients

The following ingredients have 4 Servings
  • 1 and ¼ cup blueberries
  • ¼ cup sugar
  • 2 Tablespoon cornstarch
  • ⅓ cup water (add more water if it's too thick.)
  • 1 cup confectioners sugar
  • 4 Tablespoons lemon juice
  • 3 and ¼ cups sugar (divided)
  • 1 cup butter (softened)
  • ½ cup solid vegetable shortening (or coconut oil)
  • 1 cup Greek yogurt (room temperature)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 6 large eggs (room temperature)
  • 3 and ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instruction

  • Add all Blueberry Filling ingredients to a small sauce pan.
  • Mash blueberries with a potato masher.
  • Bring to a boil and stir frequently. Boil 2 minutes.
  • Remove from heat and allow to cool.
  • Pour through strainer, mashed it through with the back of a spoon, You'll have to scrap it off the bottom too. It's thick using the amounts listed above. For a thinner sauce (for pouring over ice cream, cake, etc) add 1/2 or more water. Sauce will get thicker as it cools. Cover and refrigerate 3 hours or up to 3 days for this recipe.
  • For the cake: Preheat oven to 325 degrees. Spray a 12 to 15 cup Bundt pan with nonstick baking spray with flour.
  • In a large bowl, beat butter, coconut oil and Greek yogurt at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar. Beat until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs one at a time, beating after each addition.
  • In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture beating until combined.
  • Spoon 4 cups batter into prepared pan. Using the back of a spoon, spread batter evenly around pan and flatten in the center.
  • Spoon 4 T blueberry filling into center of batter, using the back of a spoon spread filling in a trench down center of batter. Top with 4 cups of batter, then another 4 T blueberry filling. Repeat process until all batter and filling is used.
  • Bake for 1 hour and 30 minutes or until a wooden pick inserted in cake comes out clean. If cake begins to get to brown on top, tent it with aluminum foil to prevent over-browning. Let cake cool 20 to 30 minutes in pan before removing. Remove from pan, allow to cool completely on a wire rack.
  • Whisk confectioners sugar and lemon juice until smooth. Drizzle over warm cake.