BLUEBERRY LEMON YOGURT CAKE

What You'll Need

• Four eggs
• One cup plain Greek yogurt
• One cups sugar
• One half cup canola oil
• One half cups flour
• One half tsp. vanilla
• One quarter tsp. salt
• six ounces blueberries
• Two tsp. baking powder
• Two tsp. grated lemon zest

How to Make It

1. Move an oven rack to the middle position and preheat oven to 350°F.
2. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, whisk together 1 cup sugar, yogurt, eggs, zest, and vanilla.
5. Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
6. Fold in oil and stir carefully until uniformly combined.
7. Fold in the blueberries and still until just incorporated.
8. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean.
9. Remove from the oven and cool in the pan for 10 minutes.
10. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

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