Blueberry Yogurt Bundt Cake

Place the rack in the lower to middle position so the bundt bakes evenly.

Tap out any excess crumbs so the cake releases more easily later.

The drier the berries, the less they stain the batter and the better the cake's structure holds.

Bowl and whisk should be grease-free for a stable meringue.

Use butter really soft (room temperature) for an especially airy texture.

Don't use yogurt straight from the fridge to avoid curdling the mixture.

If you toss the berries in flour first, they'll sink less in the cake.

Use a spatula to fold gently rather than stir, so the air stays in the batter.

Tap the pan once or twice on the work surface to release large air bubbles.

Do the skewer test: if a wooden skewer comes out clean, the bundt is done.

After 10–15 minutes, gently loosen the edges so it can be turned out more easily later.