1. Preheat & Prep

Set your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhangs for easy lifting.

2. Mix Dry Ingredients

3. Make the Batter

In a large bowl, whisk melted butter (or oil), sugar, eggs, lemon zest and juice, yogurt, and vanilla until smooth.
Fold in the dry ingredients gently—just until combined.
Toss blueberries in a tablespoon of flour (if frozen) to prevent sinking, then fold them in carefully.

4. Bake

Pour batter into the pan and smooth the top.
Bake for 50–60 minutes, until a toothpick comes out clean (a few crumbs are fine).
If browning too quickly, tent with foil halfway through.

5. Cool & Glaze

Let the loaf cool in the pan for 10 minutes.
Lift out using parchment and transfer to a wire rack.
For glaze: whisk powdered sugar, lemon juice, and zest. Drizzle over cooled loaf.

6. Serve & Store

Slice and enjoy with coffee, tea, or milk.
Store in an airtight container at room temp for 3 days or refrigerate for up to a week.

Go Fresh: Fresh lemon juice and zest brighten the flavor beautifully.
No Blueberry Bleed: Toss berries in flour before folding to keep the batter streak-free.
Add Texture: For a crumb topping, mix ¼ cup flour, 2 tbsp sugar, and 1 tbsp cold butter.
Freeze for Later: Wrap slices individually and freeze for up to 3 months.