Lemon Blueberry Greek Yogurt Cake

Ingredients

1-1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup Brooke Farms Nonfat Greek yogurt

1 cup granulated sugar

3 eggs

2 teaspoons fresh lemon zest (about 2 lemons)

1/2 teaspoon lemon extract

1/2 cup vegetable oil

1 cup frozen blueberries

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3 tablespoons fresh lemon juice 

1/3 cup 10X confectioner's sugar 

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Instructions

Preheat oven to 350 degrees

Zest and juice your lemons and set aside

Combine all dry ingredients and set aside

In a large mixing bowl, whisk together Greek yogurt, eggs, lemon zest, lemon extract and oil.   Add the sugar and continue whisking.   Once combined, gently add the flour mixture.  Do not overmix.  Gently stir in the frozen blueberries.   Some of the blueberry color will bleed into the batter and this is perfect as it will give the cake a pretty tie-dyed effect.

Pour the batter into a 9 inch round cake pan that has been greased and floured.

Bake for 40 to 50 minutes until a knife inserted into the center comes out clean.

Cool cake completely before gently turning over onto a plate. 

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While the cake is cooling you can make the glaze.   In a small bowl mix the lemon juice and 10x sugar with a fork until smooth.  Using the fork, carefully drizzle the glaze over cake.   Bon Appetit!

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