Use fat free Greek yogurt if you'd like to cut down on calories for this recipe.
Make sure the cake is fully cooled before topping it with the glaze.
The glaze is meant to come out quite thin, but feel free to adjust the amount of liquid and icing sugar to suit you preference.
This recipe will make fantastic muffins as well. Adjust the baking time for 25-30 minutes for regular muffins, and 12-15 minutes for mini muffins.
If you use frozen blueberries, make sure to rinse them very well and pat dry with paper towels.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe loosely adapted from Ina Garten