1/2 pound (2 sticks) unsalted butter

1 cup sugar

3 eggs

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.