Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 1 tbsp all-purpose flour (for coating berries)
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup granulated sugar (200g)
  • 2 tbsp lemon zest
  • 0.5 cup Greek yogurt or sour cream (120g)
  • 2 large eggs
  • 0.5 cup neutral oil or melted butter (120ml)
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1.5 cups fresh blueberries (190g)
  • 0.5 cup powdered sugar (60g)
  • 1.5 tbsp fresh lemon juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. In a large bowl, rub the granulated sugar and lemon zest together with your fingertips until the sugar is fragrant and moist.
  3. Whisk in the eggs, oil (or melted butter), Greek yogurt, 2 tablespoons of lemon juice, and vanilla extract until the mixture is smooth.
  4. In a separate medium bowl, whisk together the 1.5 cups of flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
  5. Toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the berries into the batter.
  6. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice together to create a glaze and drizzle over the warm bread.