Lemon Yogurt Cake with Blueberries

Lemon Yogurt Cake with Blueberries

Ingredients:

• cooking spray
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup white sugar
• 4½ tablespoons butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 (6 ounce) containers lemon-flavored yogurt
• 1 teaspoon lemon zest
• 2 cups fresh blueberries

Directions:

1. Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
2. Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
3. Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well.
4. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
5. Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
6. Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.