I am struggling with how to classify this recipe because it’s got some serious cake vibes, some serious bread vibes, and all around delicious vibes. So loaf seems to be a nice, all-encompassing term! This is the first year I can remember our blueberry bushes in our back yard ever producing such wonderful fruit for so long (honestly, if we get half a cup over the course of the summer, many years that would be a lot). But this year, they’ve been plentiful and juicy. I think the lemon really gives this an extra tasty punch.

Zest from 2 lemons
1 cup sugar
1/2 cup vegetable or canola oil
1 tsp vanilla
2 eggs
1 tbsp fresh lemon juice
1/2 cup plain, Greek yogurt
2 tsp baking powder
1/2 tsp salt
1 1/2 cup flour
2 cups blueberries
1 tbsp granulated sugar + 1 tbsp light brown sugar (for topping)

This is a really fun thing to make if you like getting your hands into the preparation. Start by preheating the oven to 350 degrees and grease a 9 inch loaf pan. Add the sugar to a large mixing bowl. Work the zest of the lemons into the sugar with your hands, getting everything nice and combined.

Add the oil, vanilla, eggs and lemon juice to the sugar mix. Stir well to combine. Mix the yogurt into the bowl. Add the baking powder and salt to the bowl, stirring well. Add the flour and mix gently to get it all incorporated into the wet ingredients. Finally gently fold the blueberries into the batter. Pour into the prepared loaf pan. In a small bowl, work the granulated and brown sugars together with your hands till it becomes a golden mix. Sprinkle over the top of the loaf.

Bake at 350 for 60 minutes or until a toothpick comes out clean. Cool completely before serving and enjoying!