Step 1: Preparing the Loaf Pan and Oven

Preheat the oven to 350°F. Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray, then lightly dust it with flour. This prevents the loaf from sticking and ensures an easy release.

Step 2: Mixing the Dry Ingredients

In a large mixing bowl, sift together the flour, baking powder, and salt. Sifting helps aerate the ingredients, leading to a lighter texture in the final bake. Once combined, set the bowl aside.

Step 3: Preparing the Wet Ingredients

In another bowl, whisk together the Greek yogurt, granulated sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth. The sugar dissolves in the wet mixture, ensuring even sweetness throughout the loaf.

Step 4: Combining Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, whisking gently until fully incorporated. Avoid overmixing, as this can make the loaf dense rather than light and fluffy.

Step 5: Preparing the Blueberries

Toss the blueberries with 1 tablespoon of flour before folding them into the batter. This simple trick prevents them from sinking to the bottom of the loaf while baking. Gently fold the blueberries into the batter using a spatula to avoid crushing them.

Step 6: Baking the Loaf

Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 50 minutes. Since oven temperatures can vary, check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is ready. If not, bake for an additional 10-15 minutes, checking frequently.

Step 7: Making the Lemon Syrup

While the loaf bakes, prepare the lemon syrup. In a small saucepan, heat the freshly squeezed lemon juice and granulated sugar over low heat until the sugar dissolves. This syrup enhances the lemon flavor and keeps the loaf moist.

Step 8: Cooling and Adding Lemon Syrup

Once the loaf is done baking, allow it to cool in the pan for about 10 minutes. Transfer it to a wire rack placed over a baking sheet. Use a skewer or toothpick to poke small holes all over the loaf, then slowly pour the lemon syrup over it, allowing it to soak in. Let the loaf cool completely before adding the glaze.

Step 9: Preparing the Lemon Glaze

In a bowl, whisk together the icing sugar, lemon juice, and vanilla extract. If the glaze is too thick, add a small amount of milk, one tablespoon at a time, until the desired consistency is reached.

Step 10: Glazing and Serving

Once the loaf has fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.