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| Picture from mybakingaddiction |
Lemon-Blueberry Yogurt Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups granulated sugar
Zest of 2 medium lemons
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1½ teaspoons pure lemon extract
1 (6 ounce) Blueberry Goat Milk Yogurt
1⅓ cups blueberries (see note below)
For the Glaze:
1 cup confectioners' sugar, sifted
1½ tablespoons freshly squeezed lemon juice
¼ teaspoon pure vanilla extract
Preparation:
For the Cake:
Preheat oven to 325° F.
Grease and flour a 10-inch bundt pan or spray with a nonstick cooking spray such as PAM for baking.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric mixer,
combine the sugar and lemon zest.
Mix with your fingertips until the sugar is moistened and fragrant.
Add the butter and cream the mixture until light and fluffy; about three minutes.
Beat in the eggs one at a time, then stir in the lemon extract.
Alternately mix in the flour mixture and yogurt, mixing until just combined.
Gently fold in the blueberries.
Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out
clean.
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Once the cake is cool, prepare the glaze.
To make the glaze, combine confectioners' sugar, lemon juice and vanilla in a medium bowl and whisk until
smooth.
Pour the glaze over the top of the cooled cake allowing it to drip down the sides.
Serve 12
Notes:
In this recipe was used frozen wild blueberries, but fresh blueberries will work beautifully.
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