Lemon & Blueberry Yogurt Cake

Lemon & Blueberry Yogurt Cake
yield: 8 large servings | prep time: 10 minutes | total time: 1 hour

Ingredients:

• 2 1/2 cups flour plus one Tbsp.
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 1/4 cup yogurt
• 1 1/2 cup milk
• 3 eggs
• 1tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla
• 1 1/2 cup blueberries
• 2 lemons, large
• 
  
• For Icing:
• 3 cups confectioners sugar
• 2 lemons

Directions: Preheat oven to 350 degrees F. In a medium bowl, combine all your dry ingredients minus the extra Tbsp of flour. In another bowl, combine yogurt and softened butter, whisk till well combined. Add eggs, milk and vanilla to to yogurt mixture and stir.
Zest your lemons and add zest plus the lemon juice to the wet mixture.
Combine your wet mixture with your dry mixture/
In a separate bowl, toss your blueberries with a Tbsp of flour. This is most important if you are using frozen blueberries as opposed to fresh, it will also keep the entire cake from turning purple.
Fold blueberries into batter.
Generously grease a 12 cup bundt cake pan with butter and add batter to pan. Place in hot oven for about 45 minutes or until toothpick comes out clean.
Let cool 5 minutes once you pull it out of the oven then invert the pan onto a plate or serving platter to remove the cake.
Mix together confectioners sugar, juice from lemons and as much zest as you can get from those lemons. Pour over cake while still hot.
Let cool completely...or at least you should...or you could just eat it right away like us.

Enjoy!