Blueberry Lemon Yogurt Cake Recipe

Preheat the oven to 350 degrees F.

Generously butter and flour a 8½ x 4¼ x 2½-inch loaf pan.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

Pour the sugar into a separate medium-sized mixing bowl.

Grate all the zest from the lemons, then rub the zest into the sugar until the sugar is yellow and fragrant.

Add the yogurt, eggs and vanilla to the sugar mixture. Whisk well, until the ingredients are combined.

When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated.

Switch to a spatula and fold in the oil, making sure it’s all incorporated.

In a separate bowl, toss the blueberries with about one teaspoon flour. Gently fold the blueberries into the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until the top is golden and the sides just start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 30 minutes.

In small saucepan over medium-low heart, warm 2 tablespoons lemon juice and two teaspoons honey just long enough to whisk the honey into the juice.

Once the honey is mixed in, taste and adjust to tart preference.

Using a pastry brush, brush the lemon-honey glaze on top of the warm cake.

Run a knife between the cake and the sides of the pan to loosen.

Unmold the cake by placing a large plate or cutting board upside down over the loaf pan and carefully turning it over.

Turn the cake back onto a flat surface to cool completely.

Slice, serve, and enjoy!