Lemon Blueberry Coffee Cake
1/2 pound (2 sticks) unsalted butter
1 cup sugar
Grated zest of 1 lemon
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dried blueberries or currants
1 cup lemon yogurt
For lemon glaze
1/2 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees and lightly grease and flour a 10-inch tube pan. Put
butter in large bowl and beat for several seconds. Add sugar and beat until
smooth. Add eggs and lemon zest and beat for 2 minutes, until light and creamy.
In a separate bowl, combine flour, baking powder, soda, salt and blueberries;
mix with a whisk or fork to blend. Add flour mixture to butter mixture and beat
until smooth. Add yogurt and mix well.
Spoon batter into prepared pan and bake 50 minutes until a toothpick inserted
into the center comes out clean. Let cake rest 5 minutes in pan, then invert
over a plate to unmold.
To make glaze, mix ingredients until smooth. Spread over warm cake and serve.