• The first step is to preheat the oven to 350°F and spray a loaf pan with baking spray, or you can even spread some butter. Set aside
• Then, in a small bowl, combine the lemon zest and sugar. Using your fingers, combine until the sugar is all coated with zest and the mixture has a lemony fragrance. Set aside.
• Next, in a large bowl, combine the flour, salt, and baking powder. Add in the sugar and zest mixture and whisk until all is combined.
• Add eggs, yogurt, vanilla extract, and lemon juice in a separate mixing bowl. Stir until all are combined.
• Place the blueberries in a separate bowl and toss the berries with the 1/2 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking). Make sure to rinse and dry completely before this step.

Combine dry ingredients with wet:

• Add the flour mixture to the egg mixture and gently mix to combine. Once the batter is mixed, gently fold in the blueberries.I use the spatula to fold them in gently.
• Pour the batter into a 9×5 loaf pan and bake for about 50 minutes, depending on your oven. To ensure the bread is done, insert a toothpick into the middle. If the toothpick comes out clean, it means it’s done. Another indication is that the top will be browned.
• Remove the bread from the oven and allow it to cool in the pan for at least 10 minutes. Then, turn the pan upside down to remove the bread. Place the loaf on a wire rack and continue cooling before serving.
• To Finish It Off – Drizzle a delicious Glaze!