I bet y’all want to know what I baked for Easter. It was never an elaborate affair in my household growing up, but now that I’m older and live on my own there’s something nice about having an excuse to have family members over for brunch. This past year the victim was my dad, and he claimed to love the quiche that I made him, although personally I think he liked this cake even more. Don’t tell him- the cake was ten times easier to make!

Blueberry Cake with Lemon-Yogurt Drizzle (serves 8)

Cake

Use your favorite vanilla cake recipe, your favorite pre-packaged mix, or the recipe for my classic vanilla cupcakes here. (Yes! They work in cake format as well.)

Filling

3/4 c. blueberry pie filling

Drizzle

1/3 c. Greek yogurt, plain

6 tbsp icing sugar

lemon juice, to taste

Preheat oven to 325F, then prep your vanilla cake batter. (You can use whichever recipe you’d like, although I highly recommend the one posted here. I may or may not be a little biased.) Grease 2 8-inch round cake pans and bake according to your recipe (approximately 25 minutes or so, or until a knife inserted in the middle comes out clean). Let cakes stand in pan for ten minutes or so to cool before transferring them onto a wire rack.

B’s Tip: You must let both layers cool completely before assembling. Trust me on this one- you’re going to end up ladling out portions of your cake with a spoon if you don’t!

Transfer one cake onto a large serving dish or platter. Generously spread blueberry pie filling over top, taking care to leave approximately half an inch border around the perimeter so all the blueberry goodness doesn’t squirt out. Gently sandwich the second cake overtop of the first one. You may wish to add more blueberry filling to your middle layer by spreading more filling along the side of your cake using the tip of your knife.

In a small mixing bowl, whisk together yogurt and icing sugar until a paste is formed. Add lemon juice as desired (if you’re using flavored yogurt, you may want to leave it as-is). Whisk until mixture is thick and runny, but still opaque. Let stand approximately 10 minutes and mix once more before drizzling over your cake in your favorite pattern, or spread using a flat knife or spatula for a more coated look.

I love the flavors of blueberry and lemon together, but this cake is so simple it’s easy to change out the blueberries for another favorite fruit filling. You may want to experiment with different flavors of yogurt, or another fruit juice to make another killer combo that will have people scratching their heads, wondering how you came up with such an awesome recipe. (Don’t worry- my lips are sealed.)

Baking with B appears every other Monday (usually!) on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.