Blueberry Yogurt Cake

The theme for this month's Improv Challenge is berries and cream. I can think of countless ways to interpret that, and they would all be delicious. I chose to go with a blueberry yogurt cake, trying to increase the health factor ever so slightly in a cake... the result was wonderful. This is a relatively dense cake so you can cut it into small pieces. It would work well as a dessert or as a breakfast or coffee break treat. The lemony glaze really puts it over the top, and there are so many blueberries that you will be sure to taste them in every bite.

In a large mixing bowl, combine eggs, yogurt, oil,

lemon zest, sugar

and vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Add in 1 1/4 cup blueberries

and gently stir to incorporate.

Pour batter into a greased 11x7 pan. Lightly sprinkle 1/4 cup remaining blueberries over the top.

Bake for 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan on a wire rack.

While cake cools, make the glaze by combining lemon juice,

vanilla, and powdered sugar in a small bowl and whisk until smooth. Adjust the lemon juice and sugar ratios until the glaze reaches a good consistency and flavor. Drizzle glaze over cake.

You'll want to serve this right after you glaze it. If you bake the cake ahead of time, wait to glaze it until right before you serve it.

One year ago: Best of Summer Recipes
Two years ago: Baby Bella "Fries"
Three years ago: Shaved Asparagus and Boursin Pizza
Four years ago: Cherry Chicken Salad
Five years ago: Frosty Coffee Pie

Find more great stuff at Full Plate, Showcase Your Talent, Tickle my Tastebuds.

Blueberry Yogurt Cake

3 eggs
2-6 oz. containers up Greek blueberry yogurt
1 1/3 cup sugar
1/2 cup canola or vegetable oil
1 Tbsp. lemon zest
1 1/2 tsp. vanilla
2 cups flour
1/4 cup milk
1 Tbsp. baking powder
1 1/2 cups frozen blueberries, divided

For the Lemon Vanilla Glaze
3 Tbsp. lemon juice
1 1/2 tsp. vanilla
3/4 cup+ powdered sugar

In a large mixing bowl, combine eggs, yogurt, sugar, oil, lemon zest, vanilla, and whisk until smooth. Add the flour, baking powder, and mix until just combined. Fold in 1 1/4 cup blueberries and gently stir to incorporate.

Pour batter into a greased 11x7 pan. Lightly sprinkle 1/4 cup remaining blueberries over the top. Bake at 350 for 40 minutes, or until top is domed and set or a toothpick comes out clean, and edges of cake are just browning and beginning to slightly pull away from sides of pan. Allow cake to cool in the pan on a wire rack.

While cake cools, make the glaze by combining lemon juice, 1 1/2 teaspoons vanilla, and powdered sugar in a small bowl and whisk until smooth. Adjust the lemon juice and sugar ratios until the glaze reaches a good consistency and flavor. Drizzle glaze over cake and serve immediately. (If you bake the cake ahead of time, wait to glaze it until right before you serve it.)

Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.

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