Blueberry Lavender Yogurt Cake

• 1 cup Plain Yogurt
• 1-1/4 cup Lavender Sugar
• 3 whole Large Eggs
• 1 whole Lemon, Zested
• 3/4 teaspoons Vanilla Extract
• 1/2 cups Vegetable Oil
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1-1/2 cup Blueberries, Fresh Or Frozen And Thawed

1. Grease and flour a loaf pan, then preheat your oven to 350u0b0F.
2. In one bowl whisk together the yogurt, lavender sugar, eggs, lemon zest, vanilla and oil. In another bowl sift together the flour, baking powder and salt. Slowly whisk the flour mixture into the yogurt mixture. Toss the blueberries with a bit of flour to keep them from sinking, then fold them into the batter. Pour the batter into the greased loaf pan and bake for approximately 50 minutes, until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a cooling rack and allow the cake to cool completely.

yogurt, lavender sugar, eggs, lemon, vanilla, vegetable oil, allpurpose, baking powder, kosher salt, blueberries

Taken from tastykitchen.com/recipes/breads/blueberry-lavender-yogurt-cake/ (may not work)