Blueberry Lemon Yogurt Cake Recipe

Ingredients: – 1 ½ cups white whole wheat flour or regular whole wheat flour, plus extra for dusting – 2 teaspoons baking powder – ½ teaspoon fine grain sea salt – Zest and juice of 2 medium lemon – 1 cup sugar – ¾ cup plain whole-milk (full fat) yogurt or Greek yogurt – 3 extra-large egg

– ½ teaspoon pure vanilla extract – ½ cup extra-virgin olive oil – 1 cup fresh or frozen blueberrie – 2 teaspoons honey – Optional: coconut whipped cream, regular whipped cream, or vanilla ice cream for serving

Instructions: 1. Preheat the oven to 350°F. Butter and flour an 8½ by 4¼ by 2½-inch loaf pan.

In a medium mixing bowl, whisk together flour, baking powder, and salt.

In another medium-sized mixing bowl, combine sugar and lemon zest. Rub the zest into the sugar until fragrant. Add yogurt, eggs, and vanilla to the sugar mixture. Whisk until combined.

Gently whisk in the dry ingredients until just incorporated. Fold in olive oil until fully incorporated. Fold in blueberries.

Pour batter into prepared loaf pan and smooth the top. Bake for 50 to 55 minutes until golden and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 30 minutes. Warm lemon juice and honey, then brush glaze over warm cake.

Loosen cake from pan, then unmold onto a flat surface to cool completely. Slice and serve with optional accompaniments if desired. Enjoy!