Blueberry Lime Loaf Cake

Preheat oven to 350ºF. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into a bowl. In the bowl of an electric mixer, mix together yogurt, 1 cup sugar, eggs, lime zest, and vanilla paste. Slowly add the dry ingredients into the wet ingredients. With a large rubber spatula, fold vegetable oil into the batter, making sure it’s all incorporated. Toss blueberries in a pinch of flour until thoroughly coated. Add blueberries to the batter and gently mix in. Pour batter in prepared pan and bake for 50-60 minutes, until a cake tester comes out clean.

Meanwhile, cook the lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Remove cake from pan and place on a rack that has been set inside a rimmed cookie sheet or pan. While the cake is still warm, poke holes on the top using a skewer. Using a brush, soak the cake with the lime syrup. Allow it to soak in. Cool completely.

For the glaze, combine the confectioners sugar and lime juice and pour evenly over the cake.

Recipe from Barefoot Contessa at Home, Ina Garten.