Lemon 'n Blueberry Bundt Loaf

This was a Sunday fun task while it poured rain all morning.  I thought it would be the perfect opportunity to make a cake when I couldn't go for a run just yet! A super simple treat after your Sunday supper.  This is a spin off a Martha Stewart classic, but I replaced sour cream with Greek Vanilla yogurt. Enjoy.

Prep: Grease your bundt pan, preheat oven to 350, measure out all ingredients.

Dry ingredients: 2 1/2 cups all purpose flour, 1/4 tsp salt, 2 tsps baking powder. Whisk together and set aside in a small bowl. 

Wet ingredients: 1 cup butter, softened, then whipped, add 1 1/2 cups sugar, 4 eggs, added separately, 1 tsp vanilla, 1 cup vanilla Greek yogurt and 1/4 cup milk. 

other: 2 cups fresh blueberries, 2 tbsps lemon zest, tossed in a sprinkle of flour. 

Add the dry to the wet in two mixes and then fold in the blueberries and lemon zest. 

Pour into your bundt pan, spread evenly and bake for 60-70 minutes. Rest for 10 minutes, remove and  let cool....if you can!

Moolicious!