Blueberry Lemon Pound Cake

Ingredients

• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup sugar
• 1 cup Greek yogurt
• juice of 1 lemon
• 2 cups all-purpose flour (plus 1 Tbsp extra for tossing with the blueberries)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup blueberries

glaze
• 1 1/2 cups confectioner's sugar
• Lemon juice

Instructions

1. Set oven to 350F
2. Lightly spray a standard 9x5 loaf pan.
3. Whisk together the oil, eggs, vanilla, sugar, yogurt, and lemon juice.
4. Add the flour, baking powder, and salt, and blend well.
5. Toss the blueberries with 1 tablespoon of flour, and fold them into the batter.
6. Turn the batter into the pan and bake for 50-60 minutes, or until risen and done in the center, check with a toothpick.
7. Let the cake cool before glazing.
8. To make the glaze mix enough lemon juice with the sugar to make a spreadable consistency, start with 3 tablespoons.. Use more lemon juice to thin it, or add sugar to thicken.

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.