Blueberry Lemon Yogurt Cake

Ingredients:

• 1 ½ cups flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup sugar
• 1 cup plain Greek yogurt
• 4 eggs
• 2 tsp. grated lemon zest
• ½ tsp. vanilla
• ½ cup canola oil
• 6 ounces fresh or 1 cup frozen blueberries (see notes)

Directions:

1. Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
4. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

• If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Tiffany

2017