Lemon Blueberry Coffee Cake W-M

• CAKE
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup low-fat vanilla yogurt
• 1/2 teaspoon grated lemon peel
• 1 cup fresh blueberries
• GLAZE
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 2 teaspoons butter

1. CAKE:.
2. Preheat oven to 350u0b0.
3. Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
4. In medium bowl, combine flour, baking powder, baking soda and salt.
5. In large mixing bowl, with electric mixer, beat butter and granulated sugar until light and fluffy.
6. Beat in egg and vanilla, then yogurt and lemon peel just until blended.
7. Stir in flour mixture just until blended. Reserve 1 cup batter; set aside.
8. Spread remaining batter in prepared pan.
9. Gently stir blueberries into reserved batter then spread over batter in prepared pan.
10. Bake 40 minutes or until golden brown and center springs back when touched.
11. On wire rack, cool 5 minutes.
12. Remove from pan and cool completely.
13. GLAZE:.
14. Meanwhile for glaze, blend confectioners sugar, lemon juice and butter.
15. Drizzle glaze over cooled cake.

cake, flour, baking powder, baking soda, salt, butter, granulated sugar, egg, vanilla, lowfat vanilla yogurt, fresh blueberries, confectioners, lemon juice, butter

Taken from www.food.com/recipe/lemon-blueberry-coffee-cake-w-m-166886 (may not work)