Berry Swirl Yogurt Bundt Cake

Preparation

Step 1
Prepare the Pan: Preheat the oven to 350°F. Coat a bundt cake pan with oil or nonstick spray and lightly dust with flour to prevent sticking.

Step 2
Mix the Batter: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. In a large bowl, combine the lemon zest and granulated sugar, using your fingers to massage the zest into the sugar to release the oils. Whisk in the eggs until smooth, then add the yogurt and whisk again. Slowly stream in the canola oil, whisking until fully combined. Switch to a rubber spatula and gently fold in the dry ingredients just until no streaks of flour remain. Do not overmix.

Step 3
Stir in the Berries: Divide the batter evenly between two bowls. Lightly mash the thawed berries and stir them into one half of the batter, creating a berry-colored mixture.

Step 4
Build and Bake: Add alternating large scoops of plain and berry batter into the prepared bundt pan. Using a small offset spatula or the end of a spoon, gently drag through the batter about 5 times to create a marbled swirl effect. Bake for about 55 minutes, or until the cake springs back lightly when pressed. Cool in the pan on a wire rack for 30 minutes before loosening the edges and turning out. Allow the cake to cool completely before glazing.

Step 5
Make the Berry Glaze: In a small bowl, stir together 1 tablespoon berry juice, lemon juice, and powdered sugar. Adjust consistency as needed by adding more powdered sugar to thicken or additional berry juice to thin. Once the cake is fully cooled, drizzle the glaze over the top while the cake rests on a wire rack. Let the glaze set for a few hours before slicing or storing.