Super Moist Lemon Blueberry Yogurt Cake

I have made this twice now, and each time it is a major hit! It has not lasted longer than 2 days in my house. I am a huge fan of lemon and blueberry desserts, and if you are too then this is the perfect one for you! I used *this* Ina Garten recipe, and added the blueberries to it. YUM.

Cake:
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
1 c plain yogurt
3 eggs
1 c sugar
1/2 tsp vanilla extract
grated zest of 2 lemons
1/2 c vegetable oil
1 c blueberries

Syrup:
1/3 c fresh lemon juice
1/3 c sugar

Glaze:
1 c powdered sugar
2-3 tbs fresh lemon juice

Preheat oven to 350. Grease large loaf pan. Sift first 3 ingredients together. In separate bowl, whisk remaining ingredients except for berries. Slowly add flour mixture until mixed, then gently fold in blueberries. Pour into loaf pan and bake 50-60 minutes or until a toothpick comes out clean. When done baking, heat ingredients for syrup on stove until sugar is dissolved, then pour over loaf in pan. Let cool for 15-20 min, then gently invert from pan onto wire rack to completely cool. Transfer to serving tray, and mix glaze ingredients together. Drizzle over top of loaf and enjoy!

 

This cake is seriously so moist you are not going to believe it. If you don't eat it all within a day or two I would recommend keeping it in the fridge. Enjoy!