Ingredients

1/2 C. butter, softened (1 stick)
1 C. sugar
2 eggs
2 C. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. plain yogurt
2 tsp. lemon juice
1 tsp. grated lemon rind
1/2 C. blueberries (thawed, unsweetened; or fresh, in season)
1/2 C. chopped nuts (walnuts, pecans or almonds)

Cooking Instructions

Preheat oven to 350 degrees Grease and flour a tube or Bundt cake pan. In a large bowl, cream butter and sugar well. Add eggs, blending thoroughly. Sift flour with baking powder, soda and salt. Add to creamed mixture alternately with yogurt, mixing at low speed until well blended. Stir in lemon juice, rind, blueberries and nuts. Bake at 350 degrees for about 50 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)