Lemon Blueberry Bundt Cake

Ingredients: 
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

Lemon Glaze:

1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Garnish: 

Fresh blueberry 

Silvered almond 

Directions:

Preheat the oven to 350 degrees F. Grease Bundt pan (I use Pam)

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before removing bundt to a wire rack on top of a baking sheet.
While the cake is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops of the Bundt cake. Brush the top of he Bundt cake with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the Bundt cake and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

****Garnish with fresh blueberry and silvered almond.