Glazed Lemon Blueberry Loaf

Ingredients

Serves 10. Tap to check off as you go.

• 1 1/2 cups + 1 tbsp all-purpose flour, divided
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup granulated sugar
• 2 lemons (zest and juice)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, room temperature
• 1/2 cup plain whole-milk yogurt or sour cream
• 1 tsp vanilla extract
• 1 1/4 cups fresh blueberries
• 1 cup powdered sugar

Instructions

1. Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling.
2. Whisk 1 1/2 cups flour, the baking powder and the salt.
3. In a large bowl, rub the zest of both lemons into the sugar with your fingers until fragrant. Whisk in the melted butter, eggs, yogurt, vanilla and 2 tablespoons lemon juice.
4. Fold the dry ingredients into the wet just until combined. Toss the blueberries with the remaining 1 tablespoon flour and fold them in gently.
5. Pour into the pan and bake 55–65 minutes, until a toothpick in the center comes out clean. Tent with foil if it browns too fast.
6. Cool 15 minutes in the pan, then lift out and cool completely.
7. Whisk the powdered sugar with 1 1/2–2 tablespoons lemon juice until thick. Spoon over the loaf and let it set.