Blueberry Yogurt Cake with Lemon Vanilla Glaze
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Cook time: 
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This yogurt cake is an easy and moist homemade version of bakery-style yogurt cakes. It's bursting with blueberries, but try other seasonal berries or fruit you love. The cake batter comes together in just minutes with only a whisk and bowl for a fast little snack cake.
Ingredients
  • For the Cake
  • 2 large eggs
  • 1 cup (8 ounces, I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted)
  • 1 cup granulated sugar
  • ½ cup canola or vegetable oil
  • 1 teaspoon+ lemon zest, optional
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1¼ cups frozen blueberries, divided (fresh may be substituted)
  • For the Lemon Vanilla Glaze
  • 3 tablespoons lemon juice
  • 1½ teaspoons vanilla extract
  • ¾ cup+ confectioners' sugar, sifted
Instructions
  1. For the Cake - Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  2. 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 cup blueberries and gently stir to incorporate (frozen blueberries bleed and run less than fresh and if using frozen do not thaw them first; add them directly into the batter frozen; alternate berries or other seasonal fruit such as strawberries, peaches, pears, or plums may be substituted)
  3. Pour batter into prepared pan. Lightly sprinkle ¼ cup remaining blueberries over the top. Bake for 37 to 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 for at least 15 minutes before turning out to finish cooling on a rack. While cake cools, make the glaze.
  4. For the Lemon Vanilla Glaze - Combine lemon juice, 1½ teaspoons vanilla, and confectioners' sugar in a small bowl and whisk until smooth, playing with lemon juice and sugar ratios until desired glaze consistency and flavor has been reached. Drizzle glaze over cake and serve immediately. Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Information
Serving size: Makes one 9-by-9-inch pan, 9 to 12 generous pieces
Recipe by Averie Cooks at https://www.averiecooks.com/blueberry-yogurt-cake-with-lemon-vanilla-glaze/