One-Bowl Lemon-Blueberry Snack Cake

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray; line the bottom and sides with parchment paper, leaving a 2-inch overhang on 2 opposite sides.

Combine 1 cup granulated sugar and 2 teaspoons lemon zest in a large bowl. Rub the zest into the sugar with your fingers until fragrant, about 1 minute.

Add 1 cup yogurt, 2 room-temperature eggs, ½ cup oil and 3 tablespoons lemon juice to the sugar mixture; whisk until smooth. Add 1 cup all-purpose flour, 1 cup whole-wheat flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt; gently whisk until just combined. Fold in 1½ cups blueberries. Spread the batter evenly in the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 15 minutes. Using the parchment overhang as handles, remove the cake from the pan and let cool completely on the wire rack, about 1 hour 30 minutes.

If desired, whisk ¼ cup confectioners’ sugar and the remaining ½ tablespoon lemon juice in a small bowl until smooth. Drizzle evenly over the cooled cake. Slice and serve.