Blueberry Lemon Poppyseed Cake

The Ina Garten lemon yogurt cake is very popular right now and I have seen various versions of it all over the web. The original can be found here:

http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

It looked so yummy that I had to try it even though it's full of sugar. As usual, I can't stick to a recipe, I always have to change things-even when I'm using my own recipes! So here is my version. I did do the glaze as directed, and it was quite runny, so I would use less lemon juice next time. This was very moist and delicious and disappeared fast.

Blueberry Lemon Poppyseed Cake

Preheat oven to 350. Combine:

1 c. all-purpose flour

1/2 c. whole wheat pastry flour

2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

Then add:

1 c. fat-free vanilla yogurt

1 c. sugar

3 eggs

zest of 2 lemons

1/2 c. coconut oil

1/2 tsp. vanilla extract

1/2 tsp. poppy seeds

Then stir in:

1/2 pint blueberries

Pour into greased bundt pan, bake about 50 min. till toothpick comes out clean.

Meanwhile, in a small pan cook:

1/3 c. fresh lemon juice

1/3 c. sugar

till sugar dissolves and liquid is clear, set aside.

When cake is done, cool in pan 10 min., turn out onto serving plate. While still warm pour lemon sugar mixture over it and let it soak in.

For glaze combine:

1 c. confectioners sugar

2 T. lemon juice( I would try 1 1/2 next time)

Drizzle glaze over cooled cake.