Glazed Lemon Blueberry Cake

May 30, 2013

168

My first recipe highlighting this refreshing citrus is one of the first recipes I found on Pinterest when I first joined the site. I don’t know why it took me this long to make it, but let me just tell you, I sure do wish I had brought this Lemon Blueberry Cake into my life months earlier! It is light and sweet. Bright and sunshiny. Fluffy and Moist. I can’t say enough good things about this cake, and there really aren’t enough adjectives to describe it. So instead, I think you should try

For the Loaf:

1 1/2 cups + 1 Tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Vanilla yogurt (I used Tillamook Vanilla Bean)
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Lemon Glaze

1 cup confectioners’ sugar, sifted
2 to 3 Tablespoons fresh lemon juice

Preheat oven to 350 degrees F. Grease bottom and sides of one 9×5-inch loaf pan; dust with flour, tapping out excess In a medium bowl, sift together flour, baking powder and salt; set aside. In a large...
See the full directions on my site

Nutritions

Calories
284

Sodium
157mg
6% DV

Fat
10g
15% DV

Protein
4g
8% DV

Carbs
48g
16% DV

Fiber
2g
10% DV

Dinner Baked