For the Loaf:

1 ½ cups all-purpose flour

2 tsp baking powder

¼ tsp salt

1 cup plain Greek yogurt (or regular yogurt)

¾ cup granulated sugar

2 large eggs

1 tbsp lemon zest

¼ cup fresh lemon juice

½ cup vegetable oil (or melted butter)

1 tsp vanilla extract

1 cup fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking)

For the Lemon Glaze (Optional but Recommended!):

½ cup powdered sugar

2 tbsp fresh lemon juice

Preheat Oven & Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients: In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla extract until smooth.
Combine & Fold in Blueberries: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the flour-coated blueberries to prevent sinking.
Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Add Glaze: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together powdered sugar and lemon juice, then drizzle over the cooled loaf.
Serve & Enjoy: Slice and serve with tea, coffee, or a dollop of whipped cream.

For an extra moist loaf: Replace half of the oil with unsweetened applesauce.

Gluten-free option: Use a 1:1 gluten-free flour blend.

More lemon flavor: Add ½ tsp lemon extract.

Berry swaps: Try raspberries or chopped strawberries instead of blueberries.

Healthier alternative: Use coconut sugar and whole wheat flour for added fiber.