Making The Loaf

1Preheat the oven to 350° F. Grease bottom and sides of one 9 x 5-inch bread pan; dust with flour, tapping out any excess.

2In a medium bowl, sift the dry ingredients together; flour, baking powder and salt; set aside.

Cont.

3In a large bowl, whisk together the wet ingredients; yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Cont.

4Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing the loaf to a wire rack.

Making The Syrup

5Now it's time to make the syrup! While the loaf is cooling, stir together the lemon juice and sugar in a small saucepan over medium heat until the sugar is completely dissolved. Once dissolved, continue to cook for about 3 more minutes. Remove from the heat; set aside.

6Using a toothpick or fork, poke holes in the tops and sides of the loaf. Brush the top and sides of the warm loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Finishing Up

7 Almost there! To make the lemon glaze, whisk together the confectioners’ sugar and 2-3 tablespoons of lemon juice in a small bowl. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 5 minutes, before serving.