Blueberry Lemon Yogurt Cake
Blueberry Lemon Yogurt Cake Print Recipe
Serves 8 • Ready in 1hr 30min
Ingredients:
-
For the Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons lemon zest, about 2 lemons
- 1/2 teaspoon vanilla extract
- 1/2 cup LeRoux Lemon Extra Virgin Olive Oil
- 1 cup blueberries For the Glaze
- 1 cup confectioner's sugar
- 2 to 3 tablespoons lemon juice
- 1 teaspoon lemon zest
Preparation:
- Preheat oven to 350 degrees. Grease loaf pan, line the bottom and longer sides with parchment paper and grease the paper with butter.
- Sift the flour, baking powder and salt in a medium bowl.
- In a large bowl combine the yogurt, sugar, eggs, lemon zest and vanilla, whisk until combined.
- Whisk the flour mixture into the liquid mixture until well combined. Fold in the oil with a rubber spatula until thoroughly mixed, then add the blueberries.
- Pour the batter in the the pan and bake for 50-60 minutes, checking at the 50 minute mark until toothpick comes out clean in center.
- Remove from oven to baking rack and cool for about 10 minutes, leaving it in the pan.
- Remove cake from pan with the parchment handles and let cool another 10 minutes or so until just warm.
- For the glaze, whisk together the confectioner's sugar, lemon juice, and zest until combined, pour over cake.
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