Lemon Blueberry Loaf

Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line the bottom with parchment paper.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In another small bowl, toss blueberries with cornstarch until coated; this prevents them from sinking during baking.

In a large bowl, cream together softened butter and sugar until light and fluffy, about 2–3 minutes.

Add eggs one at a time, beating well after each addition.

Stir in lemon juice, lemon zest, and vanilla extract.

Alternate adding flour mixture and Greek yogurt, beginning and ending with flour. Mix gently until just combined.

Fold in cornstarch-coated blueberries, being careful not to crush them.

Pour batter into prepared loaf pan and smooth the top.

Bake for 45–55 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs and the top is golden brown.

Let loaf cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.