2 teaspoons baking powder
1 cup granulated sugar
1/2 teaspoon salt
1 tablespoon lemon zest
3/4 cup Yoplait® Greek Fat Free honey vanilla yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup Cascadian Farm™ organic blueberry fruit spread
3 tablespoons lemon juice
1 cup powdered sugar
Preheat oven to 350°F. Spray a (8 1/2 inch x 4 1/4 inch) loaf pan with baking spray. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. In a large bowl, add the flour, baking powder, salt, and lemon sugar. Add the oil, Yoplait® Greek yogurt, eggs, and vanilla extract. Mix until the ingredients come together but do not over mix. In a small bowl, add 1 cup of the batter to 1/2 cup blueberry fruit spread and mix until fully combined. Pour lemon batter into the loaf pan, followed by the blueberry layer, then using a butter knife swirl the blueberry batter into the lemon batter. Bake for 50-55 minutes or a wooden skewer or knife inserted into center comes out clean. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. Whisk together the lemon juice and powdered sugar. Pour over cake and let the glaze set up. Store airtight at room temperature.