Yield: 1, 9×5-inch loaf
1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 cups fresh or frozen blueberries (thawed and drained, if using frozen)
1 cup sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup Greek yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon baking powder
3/4 teaspoon salt
powdered sugar, garnish
Preheat oven to 350º F and grease a 9×5-inch loaf pan with butter or non-stick spray.
Mix 1 1/2 cups flour, baking powder and salt together in a medium bowl and set aside.
In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color. 4-5 minutes.
One at a time, beat in eggs, waiting for each to be incorporated before adding the next, then mix in vanilla extract and lemon zest.
In batches, alternate between adding in flour mixture and Greek yogurt, beginning and ending with the dry ingredients. Mix until only just combined.
In a separate bowl, toss blueberries in remaining flour (this prevents them from sinking to the bottom of your loaf cake), then gently fold them into your batter.
Pour batter into greased loaf pan and place in oven. Bake for 55 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 20-30 minutes before removing from pan.
Dust generously with powdered sugar and serve warm or at room temperature.