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Greek Yogurt Blueberry Lemon Bundt Cake with Lemon Icing Glaze

Ingredients:
2 1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
1/2 teaspoon salt
2 tsp baking powder
1/2 tsp baking soda
1 cup of butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1/4 cup of fresh lemon juice
2-3 tablespoons grated lemon zest
1 1/2 teaspoons vanilla extract
1 cup no fat Greek Yogurt
1 1/2 — 2 cups of fresh blueberries
Directions
Sift your dry ingredients together in a bowl and set aside for the moment. Cream the butter in a mixer until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy. Slowly, one by one, beat in the eggs then add in the vanilla extract. Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next. Squeeze out 1/4 cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt. Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour. Mix 1 cup of blueberries with flour then fold in gently. Grease and flour a bundt pan and pour the batter in. Take the remaining 1/2 cup to cup of blueberries and add on to the top, slightly pushing them in. This way you get your blueberries throughout the cake instead of only the bottom. Bake in a 350 degree oven for 50-60 minutes until completely baked through

Lemon Icing Glaze

Ingredients:
1 3/4 cups of confectioners’ sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter
Directions
In a large measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest. Add in the butter then microwave on high for 45 seconds. Take out the measuring cup and whisk until smooth, making sure there are no lumps. Let it sit for a few minutes then pour it over your creation.