Kue Pound Lemon Blueberry

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan (mine is 9 x 5-inch) with baking spray and set aside.
2. In small bowl combine 1 tablespoon lemon zest and 1 cup granulated sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
3. In a large bowl, mix together 1 ½ cups all-purpose flour, ¼ teaspoon salt, 2 teaspoons baking powder, and sugar zest mixture. Whisk together to combine.
4. In another medium bowl, beat 3 large eggs, add in 1 cup vanilla Greek yogurt, ½ teaspoon vanilla extract, 1 tablespoon lemon juice, ½ cup vegetable oil, and stir until combined.
5. Pour the wet ingredients into the dry and stir gently to mix.
6. Toss 1 cup blueberries with ½ tablespoon all-purpose flour. Once batter is mostly mixed, gently fold in the blueberries.
7. Pour the batter into the loaf pan. Using the back of the spoon, evenly spread the batter.
8. Bake for approximately 50 minutes. The top will be browned, and a toothpick inserted into the middle will come out clean once done. Allow to cool in the pan for about 10 minutes, then turn the pan upside down to remove the bread from the pan. Move the loaf to a wire rack to continue cooling.
9. While the bread is cooling, you can prepare the glaze. In a small bowl, add 1 cup powdered sugar, then the zest of 1 lemon. Pour in 1 ½ tablespoons lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!), then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain the desired consistency.
10. Pour the glaze over the cooled bread. Serve immediately or store bread in a sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.