Lemon Zest Blueberry Yogurt Pound Cake July 15, 2010

Breakfast today, is Lemon Zest Blueberry Yogurt Pound Cake and a cup of coffee! You have to imagine in your mind, so you can taste it on your tongue the flavors that is in this cake. I want you to remember the tartness of a lemon, the moisture of yogurt, the flavor of butter and the sweetness of blueberries all in your mouth, now roll it around on your tongue. Do you got it? Yeah, that's what I am talking about. Enjoy! If you want this recipe, please request it on here.

Lemon Zest Blueberry Yogurt Cake Recipe

For the batter;
1 ½ cups all-purpose flour
¼ cups of all-purpose flour for the blueberries
2 tsp. baking powder
½ tsp salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra large eggs
2 tsp grated lemon zest (2 lemons)
juice from half a lemon
½ tsp pure vanilla extract
½ cup butter
2 cups fresh blueberries

For the syrup;
1/3 cup sugar
1/4 cup freshly squeezed lemon juice

For the glaze;
1 cup confectioner’s sugar
2 tbls. Freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½ inch loaf pan. Line the bottom with parchment paper or tinfoil grease and flour the pan. In a bowl mix blueberries with ¼ cup of flower set aside, you are doing this is so the blueberries won’t sink to the bottom.
Sift together the 1 ½ cups of flour, 2 tsp baking powder, and 1/2 tsp. salt into one bowl. In another bowl, whisk together in this order; 1 cup of sugar, 1/2 cup melted butter mix very well then add 1 cup of yogurt, 3 extra large eggs, the zest of 2 lemons, ½ tsp. vanilla and squeeze 1/2 of a lemon juice. Mix after every time you put in an ingredient. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, making sure it’s all incorporated. Fold in the floured blueberries. Pour the batter into the prepared pan, I use a bread pan or a meatloaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile cook the syrup in a small sauce pan for about 3 to 4 minutes 1/3 cup sugar and 1/4 cup lemon juice until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a cookie pan with a lip all the way around it. While the cake is still warm, poke holes all over the cake and pour the syrup on top and let it soak in, it will drip onto the cookie sheet below the cookie rack.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Just a note, this cake is great with out the glaze if you want to cut down on the sugar, the last time I made this I did not use the glaze.
Enjoy,
DeeDee