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Ingredients
  • subheading: For the lemon cake:
  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 2 tablespoons finely grated lemon zest
  • 1 ¾ cups sugar
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup plain whole milk yogurt
  • 5 tablespoons fresh lemon juice
  • subheading: For the blueberry filling:
  • ½ cup sugar
  • 1 cup blueberries
  • 1 teaspoon unflavored powdered gelatin
  • subheading: For the lemon glaze:
  • ¾ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons blueberries
  • 1 teaspoon finely grated lemon zest
  • subheading: Special Equipment:
  • A 9x5" loaf pan (preferably metal)
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