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Lemon Blueberry Loaf

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Cake
Cuisine American
Servings 8
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Ingredients
  

  • 1 1/2 cups + 1 tablespoon all-purpose flour to toss blueberries in
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 serving plain greek yogurt these usually come in 6oz or 7oz packages
  • 1 cup of sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest approximately 2 lemons
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 pint blueberries fresh or frozen (approx 2 cups)

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp milk

Instructions
 

  • Preheat the oven to 350°F. 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.
  • Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries with the remaining tablespoon of flour, and fold them gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Mine took about an extra 10 minutes.
  • Wait till the loaf is cooled in the pan, before moving to a wire rack and drizzling with lemon glaze (mix all ingredients together until smooth).