Lemon Blueberry Cake

makes 1 loaf

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt, plus more for glaze
• 1 tablespoon finely grated lemon zest
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• ¾ cup plus 1 tablespoon plain Greek yogurt
• 1 cup fresh blueberries, tossed in a little flour
• 5 tablespoons fresh lemon juice
• ½ cup powdered sugar

Preheat oven to 350°. Line an 8½x4½” loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and ¾ tsp. salt in a medium bowl.

Using your fingers, work the lemon zest into granulated sugar in a large bowl until sugar starts to clump and the mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of the dry ingredients, then mix in ¾ cup yogurt. Mix in remaining dry ingredients followed by lemon juice. Fold in flour-covered blueberries into the batter.  Scrape batter into prepared pan and smooth top.

Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift the cake out of pan and onto rack. Remove parchment and let cool completely.

Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Let sit until glaze is set, about 30 minutes.