Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, whisk together the yogurt, granulated sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
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Gently fold in the blueberries.
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Pour the batter into the prepared cake pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
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Once the cake is completely cooled, drizzle the lemon glaze over the top.
Enjoy this tangy and moist lemon blueberry yogurt cake, a delightful dessert that combines the bright flavors of lemon and blueberry in a healthier treat!
