Instructions:
Step 1
Preheat the oven to 350°F (175°C). Grease the sides and bottom of a loaf pan.
Step 2
In a medium bowl, sift together 1 ½ cups of flour and baking powder.
Step 3
In a large bowl, whisk together eggs, granulated sugar, yogurt or sour cream, salt, vanilla extract, vegetable oil, and lemon zest until well combined.
Step 4
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Step 5
Toss the blueberries with the remaining 1 tablespoon of flour to coat them lightly. Gently fold the blueberries into the batter.
Step 6
Pour the batter into the prepared loaf pan and spread it evenly.
Step 7
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the loaf from the pan and transfer it to a cooling rack.
Step 9
While the loaf is cooling, prepare the lemon glaze: In a small saucepan over low heat, combine lemon juice and confectioner’s sugar.
Step 10
Stir until the sugar is dissolved and the mixture is smooth. Simmer for 3 minutes, then remove from heat.
Step 11
Use a toothpick to poke holes all over the top and sides of the loaf. Brush the warm lemon glaze over the loaf using a pastry brush.
Allow the glaze to harden for about 15 minutes before slicing and serving.