Blueberry Yogurt Cake

Step 1

Preheat the oven to 350°Fahrenheit (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. Leave an overhang on the long sides for easy removal.

Step 2

Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 4 minutes. Turn the mixer to low and blend in the eggs, lemon zest, and vanilla until smooth.

Step 4

Alternate adding the dry ingredients and the yogurt, starting and ending with the flour. Mix gently by hand until just combined. Toss the blueberries in the last batch of dry ingredients and gently mix into the batter just until no streaks of flour remain.

Step 5

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool fully.

Step 6

Make the lemon glaze: Whisk the powdered sugar and lemon juice until smooth and pourable. Adjust with more sugar or lemon juice as needed.

Step 7

Drizzle the glaze over the cake, letting it drip down the sides. Leave to set for about 15 minutes before slicing and serving. Enjoy!