"This yogurt cake is an easy and moist homemade version of bakery-style yogurt cakes. It's bursting with blueberries, but try other seasonal berries or fruit you love. The cake batter comes together in just minutes with only a whisk and bowl for a fast little snack cake...."
INGREDIENTS
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For the Cake
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2 large eggs
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1 cup (8 ounces, I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted)
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1 cup granulated sugar
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1/2 cup canola or vegetable oil
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1 teaspoon+ lemon zest, optional
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1 1/2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 1/4 cups frozen blueberries, divided (fresh may be substituted)
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For the Lemon Vanilla Glaze
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3 tablespoons lemon juice
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1 1/2 teaspoons vanilla extract
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3/4 cup+ confectioners' sugar, sifted