LEMON-BLUEBERRY YOGURT LOAF

Ingredients

• 1 1/2 cups (360 ml) + 1 tablespoon (15 ml) all-purpose flour (if you're skipping the fruit, you can also skip the last tablespoon of flour)
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) kosher salt
• 1 cup (240 ml) plain whole-milk yogurt
• 1 cup (240 ml) plus 1 tablespoon (15 ml) sugar
• 3 extra-large eggs
• 2 teaspoons (10 ml) grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon (2.5 ml) pure vanilla extract
• 1/2 cup (120 ml) vegetable oil
• 1 1/2 cups (360 ml) blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
• 1/3 cup (80 ml) freshly squeezed lemon juice

Method

1. Preheat the oven to 350 degrees F (175°C). Grease an 8 1/2 by 4 1/4 by 2 1/2-inch (22x11x6 cm) loaf pan, line the bottom with parchment paper, then grease and flour the pan.
2. Sift together 1 1/2 cups (360 ml) flour, the baking powder, and the salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup (240 ml) sugar, the eggs, lemon zest, vanilla, and oil.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
6. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. Meanwhile, cook the 1/3 cup (80 ml) lemon juice and remaining 1 tablespoon (15 ml) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
8. When the cake is done, allow it to cool in the pan for 10 minutes before flipping it out onto a cooling rack. Carefully place it on a baking rack set over a sheet pan.
9. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.