lemon yogurt anything cake

Ingredients in this Recipe

1 1/2 cups + 1 tablespoon all purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1 cup plain whole milk yogurt
1 cup plus 1 tablespoon sugar
1/2 cup vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup freshly squeezed lemon juice
2 teaspoons baking powder
2 teaspoons grated lemon zest (approximately 2 lemons)
3 extra large eggs

See Full Recipe at Smitten Kitchen