Lemon Blueberry Yogurt Loaf

My dads a huge lemon fan so when I came across this recipe I had to try it. Loafs can often come off as being dry but this is nowhere near it. The yogurt really gives this a moist taste along with the lemon syrup and sugar-lemon glaze.

Ingredients:
1 1/2 cups + 2 tbs flour (seperated)
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt
1 cup sugar
3 eggs
2 tsps lemon zest
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh blueberries

Lemon syrup
1/3 cup lemon juice
1/3 cup sugar

Sugar-Lemon glaze
1 cup confectioners sugar
2 to 3 tablespoons lemon juice

Preheat oven to 350 degrees. Grease bottom of 9 x 5-inch loaf pan then dust with flour.

In a medium bowl sift together flour, baking powder and salt
In a large bowl whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl mix blueberries and remaining flour, then fold blueberries into batter.

Pour the batter into the pan and bake for 50 to 55 minutes until a fork or toothpick comes out of loaf clean.

Let loaf cool in the pan for 10 minutes before removing it and placing on a wire rack.
While loaf is cooling make lemon syrup in a small saucepan over medium heat. Stir until dissolved, continue to cook for 3 minutes. Set aside when done.

Poke holes in the top and sides of warm loaf. Brush the loaf with lemon syrup. Let cool completely.

To make lemon glaze whisk together confectioner's sugar and lemon juice. Mixture should be thick but pourable. Add more lemon juice if needed.
Pour glaze onto loaf and let drip down the sides. Let harden for about 15 minutes before serving

Enjoy!