Lemon Yogurt Cakes

I made a Lemon & Blueberry Yogurt cake in a loaf tin - the spare batter made these four cakes which I cooked for 17 minutes and decorated with lemon butter cream. Recipe below is for the main loaf cake although you could probably make it all as lemon cakes without the blueberries.

1 cup plain greek yogurt

1/2 cup vegetable oil

1 cup sugar

1 1/2 cups flour

2 teaspoons baking powder

3 large eggs

2 teaspoons grated lemon zest (2 lemons)

1 teaspoon pure vanilla extract

1 1/2 cups blueberries

1/3 cup freshly squeezed lemon juice

For the Lemon Glaze:

1 cups confectioners’ sugar, sifted

2 to 3 tablespoons fresh lemon juice

Preheat Oven to 350

In a large mixing bowl mix yogurt, oil and sugar

Add in eggs, vanilla and mix till combined

Add in lemon juice and zest

Slowly add flour and baking powder

Stir in blueberries

Pour into greased loaf tin and bake 35-45 minutes or until done

I made the icing quite thick and spread on the cake while warm unlike the recipe picture which has a thin glaze.