Blueberry Glazed Loaf Cake

The Prep: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line the bottom with parchment paper for an easy “lift-out” later.
The “Anti-Sink” Hack: Toss your blueberries in a small bowl with 1 tablespoon of flour. This coating gives the berries “grip” so they stay suspended in the batter rather than diving to the bottom of the pan.
The Wet Mix: In a large bowl, whisk together the sugar, yogurt, eggs, oil, lemon zest, and vanilla until smooth.
The Dry Mix: Sift in the flour, baking powder, and salt. Stir gently with a spatula until just combined. Fold in the floured blueberries last.
The Bake: Pour the batter into the loaf pan. Bake for 55–65 minutes.

Note: If the top is browning too fast, tent it loosely with foil for the last 15 minutes. It’s done when a toothpick comes out clean.
The Cool: Let the cake cool in the pan for 10 minutes, then move it to a wire rack. It must be completely cool before glazing, or the glaze will just run off and soak into the cake.
The Glaze: Whisk the powdered sugar, blueberry juice, and lemon juice until thick and glossy. Pour it over the top of the loaf, letting it drip down the sides.

Don’t Overmix: Just like the Old-Fashioned Pancakes, overworking this batter will make the cake “rubbery” instead of tender. Stir until you no longer see white flour streaks, then stop.
The Yogurt Factor: Greek yogurt adds a slight tang that balances the sweet berries and creates a “tight” crumb that is easy to slice.
Fresh vs. Frozen: You can use frozen berries, but do not thaw them. Add them to the batter frozen and tossed in flour. Note that frozen berries might turn your batter a slight “swirly purple” color.