Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x5-inch loaf pan with butter or non-stick spray.
- In a medium mixing bowl whisk together the 1 ½ cups of flour baking powder and salt until well combined.
- In a separate small bowl toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom.
- In a large mixing bowl rub the lemon zest into the granulated sugar with your fingertips until fragrant.
- Add the softened butter to the lemon sugar and cream them together until the mixture is light and fluffy.
- Beat in the eggs one at a time followed by the Greek yogurt lemon juice and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients using a spatula until just combined.
- Gently fold the floured blueberries into the batter taking care not to burst them.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula.
- Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire cooling rack.
- In a small bowl whisk together the powdered sugar and lemon juice until a smooth glaze forms.
- Drizzle the lemon glaze over the warm loaf and let it set completely before slicing.
Notes
Tossing the berries in flour is a crucial step to ensure they are distributed evenly throughout the bread.
Using Greek yogurt adds a pleasant tang and ensures the cake remains incredibly moist for days.
If the top of the loaf browns too quickly you can tent it loosely with aluminum foil during the last 15 minutes of baking.
This loaf can be stored in an airtight container at room temperature for up to three days.
Would you like me to find a recipe for a homemade whipped honey butter to serve with this lemon loaf?