Blueberry Lemon Yogurt Cake with Citron Glaze

With Easter brunch coming up, a delicious cake with nutritious ingredients is a definite must.

This week, I tried making this terrific recipe, but made a few modifications to snazz it up.

+ I added organic blueberries (about a 1/2 cup).

+ I also used french vanilla whole milk yogurt (who doesn’t like french vanilla?).

+ for the glaze, I cooked the juice from the lemons and added a half a lemon’s worth of zest and went for a shiny, more marmalade-like glaze instead of a powdered sugar glaze. To achieve this, I used regular sugar instead of powdered sugar.

+ I cooked it for longer – about 80 minutes, beginning checking at 50 minutes to make sure it was cooked through.

Here are the results! The cake was lighter than pound cake, moist, and combines lemon and blueberries – two excellent flavor partners when it comes to desserts. It is a winner.