Lemon Blueberry Yogurt Cake

By llunny

One bowl, no mixer, no butter, lemon cake in a 8.5 x 4.25 x 2.5 pan.

Ingredients

• Glaze:
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup plain, whole milk yogurt
• 1 1/3 cups sugar, divided
• 3 eggs
• 2 tsp lemon zest (2 lemons)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 cup blueberries (optional)
• 1/3 cup freshly squeezed lemon juice
• 1 cup confectioners' sugar
• 2 TBL freshly squeezed lemon juice

Preparation

Step 1

Preheat the oven to 350. Line a glass loaf pan with parchment paper. Spray with cooking spray.

Sift together the flour, baking powder and salt. Set aside.

Whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients in. With a rubber spatula, fold the oil into the batter, and then fold in the blueberries.

Pour the batter into the prepared pan and bake 50 - 60 minutes, or until a cake tester comes out clean. Let the cake cool 10 minutes and then poke holes across the top with a fork.

Heat the 1/3 cup lemon juice and 1/3 cup sugar in the microwave, stirring every 30 seconds, until the mixture is clear. Pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake and remove to a plate.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.