Dessert: Lemon-Blueberry Poke Cake

Recipe by /http://www.epicurious.com/contributors/katherine-sacks Slice into this no-mixer-required, lemony cake and you’ll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an extra boost of sweet, lemon flavor.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon-Blueberry Poke Cake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 tablespoons finely grated lemon zest
1 3/4 cups sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup plain whole milk yogurt
5 tablespoons fresh lemon juice

Instructions

Preheat oven to 350 °F. Line loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
Whisk flour, baking powder, and salt in a medium bowl. Whisk lemon zest into sugar in a large bowl until very fragrant, about 1 minute. Add eggs, oil, and vanilla and whisk until light in color and slightly thickened, about 3 minutes. Whisk in half of the dry ingredients, then whisk in yogurt. Whisk in remaining dry ingredients. Add lemon juice and whisk to combine. Scrape batter into prepared pan and smooth top.
Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out clean, 55 –60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.

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