2 1/4 cups blueberries fresh or frozen, no need to defrost
3 tablespoons turbinado sugar sugar in the raw
Equipment
Loaf pan
Parchment paper
Large bowl
Whisk
Spatula or spoon
Skewer
Directions
Heat oven to 375°F. Line a loaf pan with parchment paper.
Melt butter in a large bowl, then whisk in granulated sugar and lemon zest.
Add yogurt and eggs, and whisk to combine.
Sprinkle surface of batter with baking powder, baking soda, and salt. Whisk thoroughly.
Add flour and blueberries. Use a spatula to mix until no pockets of flour remain. Batter will be very thick.
Spoon batter into prepared loaf pan. Drop it on the counter a few times to eliminate air pockets. Smooth the top and sprinkle with turbinado sugar.
Bake for 60 to 70 minutes, or until a skewer inserted in the center comes out clean. If berries were frozen, bake for an additional 5 minutes if needed.
Remove from oven and let cool in the pan. Use parchment paper to lift out the loaf and cut into thick slices.
Store loaf at room temperature for 3-4 days, longer in the fridge. The loaf freezes well, wrapped tightly.