Lemon Blueberry Bread

Ingredients  

For the Loaf:

• 1 1/2 cups 1 tablespoon all-purpose flour, divided
• 1 cup plain whole-milk yogurt
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup sugar
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

• 1/3 cup sugar
• 1/3 cup freshly squeezed lemon juice

For the Lemon Glaze:

• 2 to 3 tablespoons fresh lemon juice
• 1 cups confectioners’ sugar, sifted

Directions 

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the left tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake fifty to fifty-five minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for ten minutes before removing loaf to a wire rack on top of a baking sheet.
5. 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 is completely dissolved. Once dissolved, continue to cook for three additional minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pour-able. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden for about quarter-hour

extras: 
This recipe will also yield about 12 standard muffins or thirty-six miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.