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Make sure your read the cooking notes before you start.
Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour , line it with a strip of parchment paper and set aside.
Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons (reserve the lemon juice for the glaze). Rub with your fingers so the zest releases its oils and the sugar becomes somewhat moist and lumpy. Add in the yogurt, eggs and vanilla extract. Mix to combine.
Step 2 - In a large mixing bowl, combine the all-purpose flour, salt and baking powder. Combine into the wet ingredients until just incorporated. Finally, fold in the oil, until just incorporated. The batter should look smooth and glossy.
Step 3 – Toss the fresh blueberries into 1 tablespoon of flour until well coated.
Transfer ½ of the batter into the prepared pan and sprinkle with ½ of the blueberries. Cover with the other ½ of the batter and sprinkle with the other ½ of the blueberries. Do not push the blueberries into the batter; they will sink a bit as the loaf bakes.
Bake for 50-55 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.
Step 4 – Combine the powdered sugar with 3 tablespoons of lemon juice, until smooth and pourable. Brush the loaf with the glaze and set aside to cool and harden.