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Ingredients
- 1½ cups white whole wheat flour (plus ½ Tablespoon for the blueberries)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 ounces plain Greek Plain yogurt
- ⅔ cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- ½ teaspoon pure vanilla extract
- ½ cup vegetable oil
- 6 ounces fresh blueberries
- For the Lemon Syrup:
- ⅛ cup freshly squeezed lemon juice
- ⅛ cup sugar
- For the Lemon Glaze:
- ⅔ cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- In a separate bowl, mix the blueberries with the remaining ½ Tablespoon of flour
View Full Recipe at Nosh My Way
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