Ingredients:
- 1 ½ cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
- Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Preparation:
Preheat your oven to 350°F (175°C). Grease the sides and bottom of a loaf pan for easy removal. In a medium bowl, whisk together the all-purpose flour and baking powder. In a large bowl, combine the eggs, granulated sugar, plain yogurt (or sour cream), salt, vanilla extract, vegetable oil, and lemon zest until smooth. Gradually fold in the dry ingredients until just combined. In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. For the lemon glaze, combine lemon juice and confectioner’s sugar in a small saucepan over low heat. Stir until the sugar dissolves and the mixture thickens slightly, about 3 minutes. Using a toothpick, poke holes all over the top and sides of the loaf. Brush the lemon glaze generously over the loaf, allowing it to soak in. Let it set for 15 minutes before slicing. Enjoy this moist, tangy, and bursting-with-blueberries loaf as a delightful breakfast or dessert!
