Lemon Blueberry Pound Cake With Yogurt
Ingredients
- Nonstick cooking spray
- ½ cup plain whole-milk yogurt
- 3 large eggs
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup plus 1 tablespoon sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ cups plus 1 tablespoon all-purpose flour, divided
- ½ cup vegetable oil
- 2 cups frozen blueberries
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