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1
Preheat oven to 350u00b0F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
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2
Sift together the flour, baking powder, and salt into a bowl. In the bowl of an electric mixer, mix together yogurt, 1 cup sugar, eggs, lime zest, and vanilla paste. Slowly add the dry ingredients into the wet ingredients. With a large rubber spatula, fold vegetable oil into the batter, making sure it's all incorporated. Toss blueberries in a pinch of flour until thoroughly coated. Add blueberries to the batter and gently mix in. Pour batter in prepared pan and bake for 50-60 minutes, until a cake tester comes out clean.
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3
Meanwhile, cook the lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
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4
When the cake is done, allow it to cool in the pan for 10 minutes. Remove cake from pan and place on a rack that has been set inside a rimmed cookie sheet or pan. While the cake is still warm, poke holes on the top using a skewer. Using a brush, soak the cake with the lime syrup. Allow it to soak in. Cool completely.
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5
For the glaze, combine the confectioners sugar and lime juice and pour evenly over the cake.
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6
Recipe from Barefoot Contessa at Home, Ina Garten.
