- nonstick neutral oil spray
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon grated lemon zest
- ¾ cup nonfat plain Greek yogurt
- ½ cup coconut/vegetable oil or applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups whole blueberries, lightly smashed
- ¼ cup flour for coating the smashed blueberries
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ⅓ cup sugar
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice.
Spray a 9 x 5 inch loaf pan with vegetable oil or any other neutral oil spray then coat with flour and tap out excess.
Whisk the 1¼ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt together in a large bowl. In a separate bowl, rub the the tablespoon of lemon zest into the 1 cup of sugar until moist and kind of clumpy, then add to flour mixture, stirring until combined.
Stars: 3. This had the potential to be so much better, but the only word that you can use to describe this cake is wet. It's just wet. Both of the icings were way too much. Next time I would only do one- probably the second one because there was less of it and it was just less wet. The blueberries in the cake were really good, but also contributed to the wetness. I would also maybe add a bit more lemon to the actual cake itself instead of trying to rely mostly on the two types of icing. Also, the longer it sat, the more wet it got. By day 3 it was pretty much inedible due to how soggy it was. The flavors were there, just.... you know. Wet.