Lemon cake with blueberries
Description
The baking is simple and quick. The cake has a tender texture thanks to the yogurt. Lemon juice and zest give it a pleasant tanginess. You can use either fresh or frozen blueberries to make it.
Instructions
- 1
Step 1
1. Preheat the oven to 350 degrees. Grease a loaf pan with butter. Line it with parchment paper. Grease the paper with butter and dust with flour. Sift together 1 1/2 cups of flour, baking powder, and salt into a bowl. In another bowl, whisk together yogurt, 1 cup of sugar, eggs, lemon zest, vanilla extract, and oil.
- 2
Step 2
2. Slowly add the dry ingredients to the egg mixture. Toss the blueberries with the remaining tablespoon of flour and gently fold them into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Meanwhile, heat 1/3 cup of lemon juice and the remaining 1 tablespoon of sugar in a small saucepan until the sugar dissolves. Set aside.
- 3
Step 3
3. When the cake is done, let it cool in the pan for 10 minutes. Then remove the cake from the pan and transfer it to a serving plate. While the cake is still warm, brush it with lemon glaze and let it absorb. A pastry brush works well for this; you can also make tiny holes with a toothpick to help the cake absorb the glaze better. Let it cool completely before serving.