Blueberry Lemon Cake

A simple and elegant dessert

2/3 cup butter, softened

1 ½ cups granulated sugar

2 eggs

1 tbsp vanilla

grated rind of 2 lemons

3 cups all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup milk

½ cup plain yogurt

1 ½ cups frozen or fresh blueberries

icing sugar

1. Preheat oven to 350 F.  Grease 10 inch bundt pan or 13 x 9 inch metal cake pan; dust with flour.  Set aside.
2. IN large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in vanilla and lemon rind.  In separate bowl, combine flour, baking powder, baking soda and salt.  Stir milk with yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet.
3. Spoon half of the batter into prepared pan, smoothing top.  Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently.
4. Bake for about 60 min for bundt pan or 45 min for metal pan or until tester inserted in centre of cake comes out clean.  Let cool in pan on rack for 10 in.  Invert onto rack and let cool completely.  Transfer to serving plate and dust with icing sugar.