This recipe has the cake and then two toppings so keep reading 'til the end!
- 1 1/2 cups King Arthur's gluten-free flour
- 2 tsp baking powder
- dash salt
- 12 oz (1 1/2 cups) lemon yogurt
- 1 cup sugar
- 3 eggs
- 1/3 cup apple sauce
- 2 tsp grated lemon zest
- 1 tsp pure vanilla extract
- 2 cups fresh blueberries + 2 tsp flour
Preheat the oven to 350 degrees. Grease a bread loaf pan. In a bowl, combine the flour, baking powder, and salt. In a separate large bowl, whisk together the yogurt, sugar, eggs, apple sauce, lemon zest, and vanilla extract. (Don't throw out the lemon!) Add the dry ingredients into the wet ingredients and whisk until batter is smooth. Sprinkle 2 tsp flour over half of the blueberries and toss to coat. This will prevent some of them from sinking to the bottom of the cake. Carefully fold blueberries into the cake batter. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until toothpick tester comes out clean.
Lemon Simple Sugar:
1/3 cup freshly squeezed lemon juice (aren't you glad you didn't throw that lemon away??)
1/3 cup sugar
In a small sauce pan over medium heat, stir together the lemon juice and sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.
When the cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen. Allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon simple sugar mixture over the cake and allow it to soak in. Let cake cool. (I didn't have a wire rack with me so I just used a larger pan)
1/4 cup powdered sugar
1/4 tsp pure vanilla extract
milk, as needed
In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a thin pourable consistency. Pour over the luke warm cake and let it run down the sides. Transfer to a serving platter, slice and enjoy!