Moist and delicious, this was a perfect accompaniment for our evening of brinner (breakfast for dinner)! We served this with bacon and scrambled eggs instead of our usual blueberry pancakes, which are just too much work some days. Thank you for sharing this recipe!
This got the thumbs up from the blueberry lovers here. I halved the recipe, using only 2 whole eggs. I also did not have the lemon yogurt so I subbed sour cream and added a TBS of lemon juice. Also I was having a blond moment and for some reason used powdered sugar for the regular. No problems though as it was all gone in no time. I was a moist, dense cake, loaded with fresh berries. I made mine in an 8x8 pan. When cooled I sprinkled powdered sugar over the top and omited the icing/glaze, and it cut nicely into 9 pieces. Thanks Carol this was great!