Moist and delicious, lemony and refreshing, packed with blueberries, and drizzled with a sweet, lemon glaze, my Lemon Glazed Blueberry Loaf is a perfect dessert, or a lovely addition to your afternoon tea.
Lightly grease a loaf pan and for extra security and ease of removing the loaf from the pan after baking, line the loaf pan with parchment paper.
Sift together 1 1/2 cups flour, baking powder, and salt into a large bowl.
In a second bowl, whisk together the yogurt, 1 cup sugar, three eggs, lemon zest, vanilla extract, lemon juice, and canola oil.
Slowly whisk the dry ingredients into the wet ingredients.
Mix the blueberrieswith the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
When the loaf has completely cooled, whisk the confectioner's sugar with a few drops of the freshly squeezed lemon juice Whisk vigorously until the sugar has absorbed the lemon juice. Keep adding lemon juice, drop by drop, until a desired consistency has been achieved. Ideally, you should be able to lift the whisk out of the bowl and watch as the glaze runs back into the bowl in a steady, silk-like ribbon.
Drizzle the glaze over the surface of the loaf and allow the glaze to cool and slightly harden before cutting - that's if you can wait that long!