For the Cake
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1-1/2 cups blueberries, fresh or frozen (I used frozen)
1 cup plain whole-milk yogurt (Plain or Vanilla would be fine)
1-1/3 cups sugar, divided
4 large eggs
2 tsp grated lemon zest (1-2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil (I used coconut oil)
1/3 cup freshly squeezed lemon juice
For the Glaze
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. Gently mix in the blueberries until coated.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. (This should only take a few minutes.) Set aside.
8. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
9. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
10. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Note: I planned on making this for friends, so I used (4) mini loaf pans, and baked them for 35-37 minutes.
Source: Adapted from Ina Garten