Blueberry Yogurt Cake
- 1 pint blueberries
- 1 tablespoon flour, plus 2 1/2 c flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup butter, at room temp
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 egg whites
- 1 container plain yogurt
- glaze
- 1 1/4 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- preheat oven to 350.
- grease and flour a bundt pan.
- toss berries with 1 tbsp flour.
- mix flour, baking powder and salt together, set aside.
- in a large bowl beat butter, beat in sugar and vanilla until creamy.
- add egg whites, beat in, beat in flour mixture, alternating with yogurt.
- fold in berries, pour into bundt pan.
- bake for 45-50 minutes until toothpick comes out clean.
- cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
- when totally cooled stir together glaze ingredients and drizzle over cake.
blueberries, flour, baking powder, salt, butter, sugar, vanilla, egg whites, yogurt, glaze, sugar, lemon juice, water
Taken from www.food.com/recipe/blueberry-yogurt-cake-58129 (may not work)