Yellow Cake with Blueberries

Yellow cake lovers will go nuts over this glazed blueberry cake with a moist, tender crumb. It won’t weigh you down - even if you have two slices - and we’d even argue it’s perfectly acceptable to eat for breakfast. Basically, a fruit salad, right?

Cake:
1 stick (8 Tbsp.) unsalted butter, at room temperature
⅔ cup granulated sugar
2 large eggs
1 lemon, freshly zested
1½ tsp. pure vanilla extract
½ cup fine cornmeal
1 tsp. baking powder
½ tsp. fine sea salt
2⅓ cups + 2 Tbsp. all-purpose flour, unbleached
½ cup plain Greek yogurt
2 cups blueberries
1 Tbsp. lemon juice, freshly squeezed

Icing:
1½ cups confectioners’ sugar
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. heavy cream

Make the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9” cake pan with nonstick spray.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Add the eggs one at a time, then beat in the lemon zest, freshly grated, mixing well to combine. Add the vanilla extract and mix to combine.

Add the cornmeal, baking powder, salt and 2⅓ cups all-purpose flour; mix to combine. Add the yogurt and mix to combine.

In a medium bowl, toss the blueberries with the lemon juice and the remaining 2 Tbsp. flour.

Pour the cake batter into the prepared pan and spread into an even layer. Scatter the blueberries in an even layer over the surface of the cake batter.

Bake until a tester inserted into the center of the cake comes out clean, 45-55 minutes. Let cool for 15 minutes, then gently unmold from the cake pan and let cool completely on a wire rack.

Make the Icing:
In a medium bowl, whisk together the confectioners’ sugar, lemon juice and cream. When the cake has cooled, drizzle the icing all over the cake before serving.

Makes 12 servings.