Ingredients
Loaf
- 1¾ cups (220 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup (120 g) plain Greek yogurt or sour cream
- 1½ cups (225 g) fresh or frozen blueberries
- 1 tbsp flour, for tossing blueberries
Lemon glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Prep: Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchmentpaper.
- Mix dry ingredients: Whisk together flour, baking powder, and salt.
- Cream butter and sugar: Beat butter andsugar for 2–3 minutes until light and fluffy.
- Add wet ingredients: Beat in eggs one at atime. Mix in lemon zest, lemon juice, and vanilla.
- Combine: Add the flour mixture in twoadditions, alternating with the yogurt. Mix justuntil combined—don’t overmix.
- Add blueberries: Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- Bake: Pour into the pan and bake for 50–60 minutes, until a toothpick inserted in thecenter comes out clean or with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack and cool completely.
- Glaze: Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooledloaf.