|Source: Adapted from smittenkitchen.com|
|Prep time: 1 1/2 hours||Cooking time: 30 minutes||Total time: 2 hours|
This cake is chock-full of berries and can easily be adapted to whatever fruit is in season. If you prefer, pecans or walnuts can be substituted for the almonds.
Preheat the oven to 350°F. Grease a large loaf pan.
Sift together 1 1/2 cups flour, baking powder, and salt in a small bowl. In a large mixing bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Fold in the almonds. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for 80-90 minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool completely, then dust with confectioners sugar.