Lemon Blueberry Yogurt Bundt Cake #BundtAMonth - In The Kitchen With KP

Ingredients

• For the Cake
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• zest of 2 medium lemons
• 1 cup (2 sticks) unsalted butter, softened
• 3 large eggs
• 1 (8 ounce) container Chobani Blueberry Blended Greek Yogurt
• 1 small container fresh blueberries
• 1 Tablespoon of flour for lightly coating dampened blueberries
• For the Glaze
• 2 Tablespoons of butter
• ½ to ¾ Cup powdered sugar
• 1-2 Tablespoons of milk
• ¼ teaspoon pure vanilla extract