Dense and refreshing, that's how I would describe this Blueberry-Glazed Lemon Yogurt Cake. The cake can easily be cut in squares and serve as small bites rather than cake slices. The blueberry glaze is the proverbial icing on the cake, beautiful in color with a tangy sweet finish.
Servings: 18 x 4 loaf
For the Cake
2teaspoons baking powder
For the Blueberry Glaze
1.5 cupspowdered sugar
Preheat the oven to 350 degrees F and lightly grease and flour an 8”x4” loaf pan.
Make the cake first and the blueberry glaze while the cake is baking.
Squeeze the juice out of the lemon, separate the eggs and sift the flour and baking powder together.
Whip the egg white stiff and set aside.
Cream the butter and the sugar until light and fluffy.
Add egg yolks one at a time and beat on low to combine after each egg yolk.
Add yogurt and lemon juice and mix.
Add flour mixture and mix again and fold the egg whites into the batter.
Transfer batter to loaf pan and bake in the oven for about 55-60 minutes or until a toothpick inserted comes out clean.
Remove cake from oven and allow to cool.
For the blueberry glaze, cook the blueberries with water and lemon juice until the blueberries burst and become soft.
Puree the berries and add the powdered sugar to achieve your desired consistency. Add more powdered sugar to thicken the glaze.
When the cake is cooled, take it out of the pan and pour the glaze on top. Garnish with sprinkles if you like.