Lemon Blueberry Bundt Cake

INGREDIENTS

8 tbsp

unsalted butter, at room temperature

1/4 cup

nonfat plain Greek yogurt, at room temperature

1 3/4 cups

granulated sugar

3/4 tsp

kosher salt

large eggs, at room temperature

3 cups

all-purpose flour

2 tsp

baking powder

1/2 tsp

baking soda

1 cup

well-shaken, low-fat buttermilk, at room temperature

Zest of 2 medium lemons

1 1/2 cups

fresh blueberries, optional (see notes if using frozen)

1/2 cup

powdered sugar

1 tbsp

freshly squeezed lemon juice

1/2 tbsp

low-fat buttermilk