½cupplain yogurt(non-dairy yogurt works great if needed)
½cupunsweetened almond milk
Preheat your oven to 350 F.
Grease a cake pan with butter and set aside.
In a mixing bowl, melt the butter with the sugar in a microwave for 30-60 seconds. (or heat them together in a pot on the stove. Just don't get the heat up too high. You don't want to burn the butter.) Cool completely.
Add the eggs and lemon zest and juice. Stir well.
Stir in the yogurt.
Add the dry ingredients and stir well.
Gently stir in the fresh blueberries.
Transfer the cake batter to the greased cake pan and bake for 50-60 minutes, or until a toothpick or knife pulls out clean.
Cool completely and top with icing if desired. Chill long enough for the icing to solidify completely (at least 2 hours)
Cut and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.