This photograph is slightly misleading. I took it before I added the final glaze, so you can see the toothpick holes from where the lemon syrup went in--those get covered up with powdered sugar glaze. But it was dark by the time I got around to making the glaze, and in the morning, there wasn't enough left to photograph . . .
From Sweet Pea's Kitchen
Makes 1 9 x 5 inch loaf.
For the Loaf:
1-1/2 cups + 1 tbsp flour, divided
2 tsp baking powder
1/2 tsp kosher aslt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 tsp grated lemon zest (about 2 small lemons)
1 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cup fresh blueberries, rinsed
For the lemon syrup:
1/3 cup freshly squeezed lemon juice (about 2 small lemons)
1/3 cup sugar
For the lemon glze:
1 cup powdered sugar
2-3 tbsp lemon juice
Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.
In a medium bowl, combine 1-1/2 cups flour, baking powder, and salt.
In a large bowl, whisk together yogurt, eggs, lemon zest, vanilla, and oil. Slowly add the dry ingredients to the wet. In another bowl, gently toss the blueberries in the remaining 1 tbsp flour and fold them very gently into the batter.
P:our batter into prepared loaf pan and bake 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes and then remove.
While the loaf is cooling, make the lemon syrup. In a small saucepan over medium heat, stir together the lemon juice and sugar until the sugar has completely dissolved. Continue to cook for 3-5 more minutes or until mixture thickens slightly.
Using a toothpick, poke holes in the tops and sides of the warm loaf. Brush with lemon syrup. Let the syrup soak in and then brush again. Cool cake completely.
For the lemon glaze, whisk the powdered sugar and lemon juice together in a small bowl. The mixture should be thick but pourable. Pour the glaze over the cake and let it drip down the sides. Allow glaze to harden, about 15 minutes, before serving.