2½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, room temp
¾ cup packed brown sugar
1 cup granulated sugar
4 large eggs,room temp
1 teaspoon vanilla extract
1 cup plain full-fat yogurt
2 cups blueberries
zest of one lemon
juice of one lemon
icing sugar - about 1 cup
Instructions
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan with butter and sprinkle with 1 tbsp granulated sugar.
In a bowl, whisk 2½ cups flour with baking powder and salt; set aside.
In the bowl of a stand mixer beat the butter and sugars on high speed until light and fluffy.
Add the eggs, one at a time, beating until incorporated.
Mix together the vanilla and yogurt. Reduce speed to low; add the flour mixture alternately with the yogurt mixture in 3 additions.
In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
Lemon Glaze: Mix together in a glass measure the lemon juice and enough icing sugar to make a thick mixture. Add more juice or sugar if required in order to be able to pour. Drizzle over cooled cake.
Recipe by Chateau Elma at https://www.chateauelma.com/blueberry-bundt-cake-lemon-glaze