Lemon Blueberry Yogurt Cake

This Lemon Blueberry Yogurt Cake combines the bright, zesty flavor of fresh lemons with the sweetness of blueberries, all while maintaining a moist and tender crumb thanks to the addition of yogurt. The cake is topped with a light lemon glaze, making it a delightful dessert for any occasion. It's a perfect balance of traditional cake-making methods with a modern twist, and it's suitable for various dietary preferences.

Ingredients:

• 1 cup plain yogurt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries
• 1/2 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the yogurt, granulated sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the lemon zest, lemon juice, and blueberries gently to avoid breaking the berries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar with lemon juice until smooth and drizzle over the cooled cake.