Orange Blueberry Yogurt Cake

Umm..yogurt cakes are so easy to put together that I keep going to back to this basic recipe. No mixer needed! And very moist and tasty. Today I opted for an orange flavored cake with blueberries. Yum! Continue for recipe.

Yogurt Cake

1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
pinch of salt
1 cup granulated sugar
1/2 cup plain whole-milk yogurt
3 large eggs
1/2 t vanilla (optional)
1/2 cup canola oil

Variations:

Plum Almond:
1/2 t almond extract + sliced plums--overlap on top (pack them in)
can sub ground almonds for part of the flour if wanted; sprinkle top with brown sugar

Lemon/Orange Blueberry:
2 tsp. grated lemon/orange zest (from 1-2 lemons/oranges)rubbed into the sugar + 2 cups blueberries tossed in a T of flour

For the glaze:
Juice from 2 lemons/oranges
1/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).
Whisk together the flour, baking powder and salt.
In another bowl, rub the zest(if using) into the sugar with your fingertips until the sugar is moist and fragrant.
Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.
Add the dry ingredients, mixing until just combined.
Add the oil, and stir until smooth.
Add fruit, if using.
Bake for 40-45 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.