Blueberry Yogurt Cake with Lemon Vanilla Glaze

Name: Blueberry Yogurt Cake with Lemon Vanilla Glaze
Ingredients: For the Cake; 2 large eggs; 1 cup (8 ounces, I used Chobani Greek blueberry yogurt; other flavors such as strawberry, raspberry, or mixed berry may be substituted); 1 cup granulated sugar; 1/2 cup canola or vegetable oil; 1 teaspoon+ lemon zest, optional; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/4 cups frozen blueberries, divided (fresh may be substituted); For the Lemon Vanilla Glaze; 3 tablespoons lemon juice; 1 1/2 teaspoons vanilla extract; 3/4 cup+ confectioners' sugar, sifted

Blueberry Yogurt Cake with Lemon Vanilla Glaze was pinched from <a href="http://www.loveveggiesandyoga.com/2012/10/blueberry-yogurt-cake-with-lemon-vanilla-glaze.html" target="_blank">www.loveveggiesandyoga.com.</a>

"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

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