Fluffy Lemon Yogurt Cake with Fresh Blueberry Glaze

1.Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3.In a large bowl, whisk together the granulated sugar and eggs until pale and slightly thickened, about 2 minutes.

4.Whisk in the yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until just combined.

5.Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix; a few small lumps are acceptable.

6.Pour the batter into the prepared cake pan and smooth the top.

7.Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.

8.While the cake cools slightly in the pan (about 15 minutes), prepare the blueberry topping. In a small saucepan, combine the blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to burst and the sauce thickens slightly (about 5-7 minutes). Remove from heat and let cool slightly.

9.Invert the cake onto a wire rack and let it cool completely.

10.Once the cake is cool, gently spoon the warm blueberry mixture over the top, allowing some of the sauce to seep into the edges.

11.Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons melted butter, and 1 teaspoon of milk/water until smooth. Add the remaining milk/water, a few drops at a time, until the glaze reaches a thick but pourable consistency.

12.Drizzle the buttery lemon glaze generously over the blueberry-topped cake. Serve immediately or store at room temperature under a cake dome.