Blueberry Yogurt Cake
Nonstick cooking spray
½ cup plain whole-milk yogurt
3 large eggs
1 teaspoon finely grated lemon zest (from 1 lemon)
1 teaspoon vanilla extract
1 cup plus 1 Tbsp. sugar, divided
2 teaspoons baking powder
½ teaspoon kosher salt
1 ½ cups plus 1 Tbsp. all-purpose flour, divided
½ cup vegetable oil
2 cups frozen blueberries
Preheat oven to 350°F. Lightly coat an 8½, 4½ -inch loaf pan with nonstick spray; line with parchment and spray parchment.
Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ ￼cups flour and whisk to combine. Add oil and whisk until smooth (it will look broken at first and then come together).
Toss blueberries with remaining 1 tablespoon flour in a medium bowl until evenly coated; fold blueberries into batter and quickly transfer to prepared loaf pan (working quickly ensures batter doesn’t turn purple). Sprinkle cake with remaining 1 tablespoon sugar. Bake until golden and a toothpick inserted in center comes out clean, 70 to 75 minutes. Let cool in pan for 20 minutes. Remove from pan and transfer to a rack to cool completely.
Store cake tightly wrapped at room temperature for 5 days or freeze for up to 1 month.