Lemon cake with blueberries

1. Preheat the oven to 350 degrees. Lubricate the cake pan. Fill the parchment Ingredients: Instructions

1. Preheat the oven to 350 degrees. Lubricate the cake pan. Fade with parchment paper. Lubricate the paper with oil and sprinkle with flour. Sift together 1 1/2 cups of flour, baking powder and salt in a bowl. In another bowl, whip yogurt, 1 cup sugar, eggs, lemon zest, vanilla extract and butter. 2. Slowly add the dry ingredients to the egg mixture. Mix the blueberries with the remaining tablespoon of flour and gently add them to the dough. Pour the dough into prepared form and bake for about 50 minutes until the toothpick inserted in the center will not come out clean. Meanwhile, heat 1/3 cup of lemon juice and the remaining 1 tablespoon of sugar in a small saucepan until the sugar dissolves. Set aside. 3. When the cupcake is ready, let it cool down in the form of 10 minutes. Then take the cake from the mold and put it on the serving dish. While the cupcake is still warm, pour it with lemon glaze and let it soak. For this, the brush well fits well, also you can make a tiny hole in the toothpick, so that the cupcake is better soaked. Allow to cool completely and serve.

Servings: 8-10