Lemon, Blueberry & Almond Yogurt Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

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

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the yogurt, lemon juice, and lemon zest until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Gently fold in the fresh blueberries.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.

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