Blueberry Lemon Yogurt Cake with Blueberry Compote

Blueberry Lemon Yogurt Cake

3 cups flour
1 1/2 teaspoons baking powder
Dash of salt
1 cup butter, room temperature
1 1/2 cups sugar
2 TBS fresh squeezed lemon juice
3 large eggs
1 cup vanilla or lemon Greek yogurt
Zest from one lemon
2 cups blueberries

Lemon Drizzle
1 1/4 cup powdered sugar
2 TBS water
1 TBS fresh squeezed lemon juice


Blueberry Compote Topping
1 cup blueberries
1 TBS water
1/4 cup sugar
1 TBS lemon juice


For the cake:
Preheat oven to 350 degrees.
Grease your bundt pan, set aside.  Combine flour, baking powder and salt in a medium bowl and set aside. Combine butter and sugar and beat with your mixer until creamy.  Beat in lemon juice , eggs and yogurt, mix until blended, add in zest then mix blend on medium for an additional 2 minutes.  Add in dry ingredients and mix until just blended.  Gently fold in your blueberries.  Spoon your  batter into the bundt pan.  Bake for 25-35 minutes or until your tester comes out clean.  Allow the cake to cool for 5-10 minutes, then gently flip it out onto a cooling rack or cake plate.  Allow the cake to cool.

Once the cake is cool, top with your Lemon Drizzle, then spoon your blueberry compote over top.  Serve.

For the Drizzle
Combine sugar, water and lemon juice, mix until smooth.  Add more liquid if necessary or more sugar for a thicker icing.  If you choose, you can switch out the water for all lemon juice.

For the Blueberry Compote:
In a saute pan, combine your blueberries, water, sugar and lemon juice, cook over medium high heat until berries begin bursting and juice thickens a bit and coats the back of your spatula about 6 minutes.


Enjoy!