Fresh Lemon-Blueberry Yogurt Cake

Okay you guys this cake is AMAZING!  Perfect and tender texture and subtle flavors make it a huge hit!  I couldn't help but smile and think of Spring as I was making it!  Perfect cake for your Easter Sunday Brunch???  I think YES!  I know it will be apart of ours!  Enjoy!

Here's what you'll need:
2 sticks salted butter, softened
2 cups granulated sugar
3 ex large-jumbo eggs
2 teaspoons vanilla extract
3 tablespoons fresh lemon juice, divided
2 1/2 cups all purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
8 oz plain greek yogurt(I used 0% fat greek yogurt and it turned out incredible)
1-1 1/2 cups fresh or frozen blueberries(I used frozen and just let them thaw in a strainer)
1 1/2 cups powdered sugar
2 tablespoons milk


Preheat your oven to 325 degrees.  Grease and flour a 10 inch bundt pan.  Sift together 2 1/4 cups(reserving other 1/4 cup) of the flour, baking soda and salt.  Mix in the lemon zest and set aside.  
With an electric or stand mixer, cream your butter and sugar until light and fluffy.  Beat in the eggs one at a time.  Add your vanilla and 1 tablespoon of the lemon juice and mix well.  Alternate beating in the flour mixture with the yogurt a little at a time, beginning and ending with the flour mixture.
Toss your blueberries with the reserved 1/4 cup flour to prevent them from bleeding into the creamy batter.  Gently mix them into the batter.
Pour the cake batter into your prepared bundt pan and into the 325 degree oven for 60 minutes.  It should be nice and golden.
Let the cake cool in the pan for 20 minutes and then turn out on a cooling rack to cool completely.
Whisk your remaining 2 tablespoons of fresh lemon juice, milk and powdered sugar together.  The glaze should be thin but able to coat the back of a spoon.  Drizzle it over the cake.  Store covered until ready to serve.

Original recipe from aspicyperspective.com
Modified by Kara
Images by Kara