Lemon-Blueberry Poke Cake

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Beat 3/4 cup sugar, oil, yogurt, lemon zest and vanilla in a large bowl with an electric mixer on medium speed until combined. Add eggs and beat until completely combined.

Whisk pastry flour (or white whole-wheat flour), all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add the flour mixture and blueberries to the wet mixture and fold with a wooden spoon until just combined. Transfer to the prepared pan.

Bake until golden and a wooden pick inserted in the center comes out clean, about 1 hour. Let cool for 5 minutes in the pan, then run a knife around the edges to loosen the cake. Invert onto a cooling rack, then return to the loaf pan.

Whisk lemon juice with the remaining 1/2 cup sugar in a small bowl until smooth. Using a metal or wooden skewer, poke 1 1/2-inch-deep holes all over the cake. Spoon the glaze all over the surface of the cake, letting it seep down the edges and into the holes. Let stand for 15 minutes then, using a pie server or flexible spatula, remove the cake to the cooling rack. Cool completely before slicing.