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This blueberry lemon loaf is absolutely scrumptious, moist, not mention DELICIOUS! It’s the most perfect pair to the perfect cup of tea or coffee after a long day. 

INGREDIENTS:

2 large eggs

1/2 cup sugar (I use Organic Evaporated Cane Sugar)

1/2 teaspoon vanilla extract

1/2 stick unsalted butter or vegan shortening, melted

2 Tbsp Avocado Oil

lemon zest from 1 large lemon

1/4 cup  Meyer lemon juice

1/2 cup plain or vanilla nonfat Greek yogurt
1 cup unbleached all-purpose flour

1/2 cup white whole wheat flour

1 -1/2 teaspoons baking powder

1/4 teaspoon salt

1 -1/2 cups organic fresh or frozen blueberries

2 Tbsp flour of choice

For Lemon Glaze:

3 tablespoons Meyer lemon juice

Confectioner’s sugar, about 1 cup 

DIRECTIONS:

Preheat oven to 350F. Line an 8×5-inch loaf pan with parchment paper on bottom and 2 sides; this will make lifting the loaf out of the pan super easy!

In a large bowl, cream together the eggs, sugar, vanilla, oil and butter. Whisk in the lemon juice and plain yogurt. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Whisk in the dry ingredients gradually, whisking well after each addition.

Place blueberries into a bowl and toss together with 2 tablespoons flour until well coated. Fold into the batter using a spatula. Transfer the batter into the prepare loaf pan; spread evenly to edges.

Bake in preheated oven for 50 to 60 minutes, or until top is set. Check for readiness by inserting a toothpick into the center; it needs to come out clean. Remove loaf from pan with the help of the parchment paper and set onto wire rack to cool.

For the lemon glaze, simply whisk together the lemon juice with confectioner’s sugar. Adjust sugar amount to your liking; for a thicker glaze, add more sugar. Drizzle over the loaf. Serve loaf warm, or let cool completely then wrap in plastic wrap. Enjoy! 
***original recipe was adapted from Tanya’s Food Everyday.