Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
1
cup granulated sugar
1
teaspoon baking powder
1
teaspoon baking soda
3/4
teaspoon salt
1
cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
3
tablespoons canola oil
2
teaspoons grated lemon peel
2
tablespoons lemon juice
1
egg
1 1/2
cups fresh or frozen (thawed and drained) blueberries
1/3
cup sliced almonds
1/2
cup powdered sugar
2
to 2 1/2 teaspoons milk
1/4
teaspoon vanilla
Preparation
Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.
