Preparation Instructions

• Preheat the oven to 350°F. Grease a 9x5-inch heavy-weight steel loaf pan or line it with parchment paper.
• Add the sugar and lemon zest to a large bowl. Using clean hands, rub the lemon zest into the sugar until well incorporated. Add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract. Whisk until smooth.
• Add the 1 ¾ cups of flour, baking powder, and salt, stirring gently until just combined, being careful not to overmix. It’s okay if there are a few lumps.
• In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour (to prevent sinking), leaving any excess flour in the small bowl.
• Pour ⅓ of the batter into the prepared loaf pan, then gently layer in ½ of the blueberries, followed by ⅓ batter, then the remaining blueberries, then the remaining batter, smoothing the top.
• Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean, being careful not to over-bake.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.
• While the loaf cools, in a small bowl, make the lemon glaze by whisking together the powdered sugar and lemon juice until it’s completely smooth.
• Drizzle the glaze over the top of the loaf, allowing some to drip down the sides. Allow to cool completely before slicing.