Preparation: Preheat the oven to a temperature of 350°F. Thoroughly grease an 8.5×4.5×2.5 inch loaf pan using butter or an appropriate cooking spray. Subsequently, dust the pan lightly with flour.
Dry Ingredient Mixture: In a large mixing bowl, sift together 1 1/2 cups of all-purpose flour, baking powder, and salt. Once combined, set aside.
Wet Ingredient Mixture: In a separate mixing bowl, whisk the Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil until the mixture achieves a smooth consistency.
Combining Wet and Dry Mixtures: Gradually introduce the wet ingredient mixture to the dry ingredient mixture, whisking them together until they are uniformly combined.
Blueberry Preparation: In a smaller bowl, gently coat the blueberries with 1 tablespoon of all-purpose flour. This procedure ensures that the blueberries remain suspended within the loaf and do not settle at the bottom. Subsequently, fold the blueberries into the batter with care.
Baking: Transfer the prepared batter into the loaf pan. Place the pan in the preheated oven and allow it to bake for approximately 50 minutes. However, it is crucial to note that the precise baking time may vary based on the specificities of the oven. It is advisable to verify the loaf’s readiness by inserting a toothpick into its center. If the toothpick emerges clean, the baking process is complete. In some cases, the baking time may extend up to 1 hour and 10 minutes.
Lemon Syrup Preparation: During the baking process, prepare the lemon syrup. In a small saucepan, combine the freshly squeezed lemon juice and granulated sugar. Heat the mixture until the sugar completely dissolves and the liquid becomes clear. Set aside for later use.
Cooling the Loaf: After baking, remove the loaf from the oven and allow it to cool within the pan for approximately 10 minutes. Following this, transfer the loaf to a baking rack, ensuring that the rack is positioned over a baking sheet. With a skewer or toothpick, puncture the loaf in several places, then evenly pour the prepared lemon syrup over the loaf. Allow the loaf to cool completely.
Lemon Glaze Application: Prepare the lemon glaze by whisking together the icing sugar, freshly squeezed lemon juice, and vanilla extract. If the glaze appears too thick, it can be thinned using milk, adding one tablespoon at a time until the desired consistency is achieved. Once the loaf has completely cooled, it can be uniformly drizzled with the lemon glaze. After allowing the glaze to set, the loaf is ready to be sliced and served.
