Lemon and Blueberry Greek Yogurt Cake

I decided to use some more of my Greek yogurt to make a pound cake. The yogurt makes it incredibly moist and I added extra lemon for a nice zing.

Lemon Blueberry Yogurt Cake
adapted from The Barefoot Contessa
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup TOTAL Greek Yogurt 2%
1 1/3 cups sugar, divided
3 large eggs
zest of 1 lemon
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 cup blueberries
1/3 cup lemon juice

Lemon Glaze
1 cup icing sugar
2 tbs lemon juice

1. Preheat the oven to 350 F/180 C. Grease a loaf pan generously. Sift together the flour, baking powder, and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
I squeezed the juice of half a lemon in as well

2. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Gently fold in the blueberries.

3. Pour the batter into the prepared pan and bake for 50 minutes or until a cake tester comes out clean.

4. While the cake is baking make the lemon sugar drizzle. Cook 1/3 cup sugar and 1/3 cup lemon juice in a small sauce pan until all the sugar dissolves and the mixture is clear. Set it aside.

5. When the cake is done let it cool for ten minutes. Remove from loaf pan place on a baking rack with a sheet pan underneath. While the cake is still warm poke a few holes with a toothpick on the top and pour the lemon sugar drizzle on top and allow it to soak in.
6. Make the glaze by mixing the 1 cup icing sugar and 2 tablespoons lemon juice in a jug and drizzle over the top of the cooled cake.

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