Ingredients
Method
- Preheat the oven to 175°C / 350°F (160°C fan). Line a 30 cm loaf tin with baking paper, leaving an overhang on the long sides.
- Whisk the eggs and sugar together for 2–3 minutes, until paler and slightly fluffy.
- Slowly whisk in the oil, then the yogurt, vanilla, lemon zest and lemon juice, until smooth.
- In a separate bowl, stir together the flour, baking powder, baking soda and salt.
- Fold the dry ingredients into the wet mixture with a spatula, just until no flour is visible. Do not overmix.
- Toss the blueberries with 1 tbsp flour until lightly coated. Gently fold about two thirds of them into the batter.
- Pour the batter into the tin, smooth the top and scatter the remaining blueberries over the surface.
- Bake for 55–65 minutes, checking from 55 minutes. A skewer inserted in the centre should come out with moist crumbs but no wet batter. Cover loosely with foil if the top browns too quickly.
- Cool in the tin for 15 minutes, then lift out and cool completely on a wire rack.
Make the glaze
- Whisk the powdered sugar with 2 tbsp lemon juice until completely smooth. Add more juice ½ tsp at a time if too thick, or more powdered sugar if too thin.
- Pour over the fully cooled loaf and leave to set for about 20 minutes before slicing.