2 1/4cupsall-purpose flour plus 1 teaspoon for blueberries
1cupof butter room temperature
1cuppacked light-brown sugar
1/4cupof fresh lemon juice
2-3tablespoonsgrated lemon zest
1 1/2teaspoonsvanilla extract
1cupno fat Greek Yogurt
1 1/2cups of fresh blueberries
1teaspoonall purpose flour for blueberries
Sift your dry ingredients together in a bowl and set aside for the moment.
Cream the butter in a mixer until it's light and fluffy. Mix in the sugars, beating until it's once again light and fluffy.
Slowly, one by one, beat in the eggs then add in the vanilla extract.
Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next.
Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
Mix 1 cup of blueberries with flour then fold in gently.
Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way you get blueberries throughout the cake instead of only the bottom.
Bake in a 350 degree oven for 50-60 minutes until completely baked through.
Let it cool then glaze it with some amazing Lemon Icing Glaze.