Lemon Blueberry Bread

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together 1½ cups flour, baking powder, and salt.

In a separate large bowl, whisk together the Greek yogurt, sugar, oil, eggs, lemon zest, and vanilla until smooth.

Add the dry ingredients to the wet ingredients and gently fold together just until combined. Don’t overmix.

Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter. Save a few blueberries for the top if you’d like.

Pour the batter into the prepared loaf pan and smooth the top. Add the reserved blueberries.

Bake for approximately 50–60 minutes, or until the center is set and a toothpick inserted into the loaf comes out with just a few moist crumbs. If the top is browning too quickly, loosely cover it with foil toward the end of baking.

Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before glazing.

For the glaze, stir together the Greek yogurt, maple syrup, lemon zest, and 1 teaspoon lemon juice. Add another teaspoon of lemon juice if needed to reach a thick, drizzleable consistency.

Spread or drizzle the glaze over the completely cooled loaf, slice, and enjoy!