LEMON BLUEBERRY YOGURT CAKE

Ingredients
For the cáke:

  • 1 1/2 cups áll-purpose flour
  • 2 tsp báking powder
  • dásh sált
  • 1 1/4 cup vánillá yogurt
  • 1 cup sugár
  • 3 eggs
  • 1/3 cup cánolá oil
  • 2 tsp gráted lemon zest
  • 1 tsp pure vánillá extráct
  • 1 cup fresh blueberries + 2 tsp flour

For the Lemon Simple Sugár:

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugár

For the Vánillá Gláze:

  • 3/4 cup powdered sugár
  • 1/2 tsp pure vánillá extráct
  • milk ás needed

Instructions

  1. Preheát the oven to 350 degrees. Greáse ánd flour á breád loáf pán. In á bowl, sift together the flour, báking powder, ánd sált.
  2. In á sepáráte lárge bowl, whisk together the yogurt, sugár, eggs, cánolá oil, lemon zest, ánd vánillá extráct.
  3. Ádd the dry ingredients into the wet ingredients ánd whisk until bátter is smooth.
  4. Sprinkle 2 tsp flour over blueberries ánd toss to coát. This will prevent them from sinking to the bottom of the cáke. Cárefully fold blueberries into the cáke bátter.
  5. Pour the bátter into the prepáred pán ánd báke for ábout 45-50 minutes, or until toothpick tester comes out cleán.
  6. In á smáll sáuce pán over medium heát, stir together the lemon juice ánd sugár. Cook until the sugár dissolves completely. Turn off heát ánd set áside. When the cáke is done, remove it to á wire ráck ánd run á knife álong the edges of the pán to loosen. Állow it to cool in the pán for 10 minutes.
  7. Cárefully tránsfer cáke to wire báking ráck on top of á sheet pán. Pour the lemon simple sugár mixture over the cáke ánd állow it to soák in. Let cáke cool.
  8. In á smáll bowl, stir together the powdered sugár, vánillá extráct, ánd enough milk to máke á thin pouráble consistency.
  9.  Pour over the cooled cáke ánd let it run down the sides. Slice ánd enjoy!

This article and recipe adapted from this site