Categories: Breakfast

Ingredients

• 1-1/2 cups + 1 tbsp all purpose flour, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup Greek yogurt
• 1 cup sugar
• 3 large eggs
• 1 tsp lemon zest (from 1 lemon)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 heaping cup blueberries, fresh or frozen
• For the lemon glaze (Optional)
• 1 cup powdered sugar
• 3-4 tbsp fresh lemon juice

Directions

1. Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
3. Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan).
4. Pour the batter into the pan and bake for 55 minutes – 1 hour or until a toothpick inserted in the center comes out clean.
5. Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

6. For the glaze (Optional)

7. Whisk together the powdered sugar and lemon juice and drizzle over the top of the loaf. Allow to set/harden before serving.

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