I had been seeing a few lemon yogurt cakes around that looked good and I was thinking that the rest of my meyer lemons would go well in one. Recently I have been trying to clear some space in my freezer and I came across some blueberries that I had frozen in the summer. I really like the lemon and blueberry flavour combo and I could not resist adding the blueberries to the lemon yogurt cake. With he cake down the only thing that was left was the topping. I was thinking about going with a simple lemon glaze when I came across a bookmark for a lemon blueberry cake with a limoncello glaze on Dragon’s Kitchen that sounded great! The lemon yogurt cake with blueberries was really easy to make, though it took a bit longer than I expected. (I think that was because I used still frozen blueberries.) The toothpick test worked and the cake came out perfectly baked even though it took a little longer. The cake was nice and light fluffy and moist and infused with blueberry and lemony goodness! The limoncello added a really nice zing to the lemon glaze that finished the cake off nicely. I think that I will be having this cake for breakfasts for the rest of the week and I am certainly looking forward to them.
Lemon Yogurt Cake with Blueberries
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup yogurt
- 1 cup white sugar
- 3 large eggs
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup confectioners sugar
- 1 tablespoons lemon juice
- 1 tablespoon limoncello (or more lemon juice)
- lemon zest to garnish
- Mix the flour, baking soda, baking powder, and salt in a bowl.
- Mix the lemon zest, yogurt, sugar, eggs, oil, vanilla extract in another bowl.
- Mix the wet and dry ingredients.
- Mix in the blueberries.
- Pour the batter into a greased 9 inch by 5 inch loaf pan.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about an hour.
- Mix the confectioners sugar, lemon juice and limoncello and pour over the cake after it has cooled.