# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 2 large eggs
06 - 1/2 cup whole milk
07 - 1/4 cup plain yogurt or sour cream
08 - 1/3 cup unsalted butter, melted and cooled
09 - 1/3 cup granulated sugar
10 - 2 tablespoons maple syrup (optional)
11 - 1 teaspoon pure vanilla extract
12 - Zest of 1 large lemon
13 - 2 tablespoons fresh lemon juice
→ Add-ins
14 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
15 - 1 tablespoon all-purpose flour (for tossing blueberries)
→ Optional Glaze
16 - 1/2 cup powdered sugar
17 - 1 to 2 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk eggs, whole milk, yogurt or sour cream, melted butter, granulated sugar, maple syrup if using, vanilla extract, lemon zest, and lemon juice until the mixture is smooth.
04 - Add wet ingredients to the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Toss blueberries in one tablespoon of flour to evenly coat. Fold blueberries into the batter gently to distribute.
06 - Transfer the batter to the prepared loaf pan. Smooth the surface with a spatula.
07 - Place pan in oven and bake for 45 to 55 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. If the loaf browns quickly, cover loosely with foil after 30 minutes.
08 - Remove from oven; allow bread to cool in pan for 10 minutes. Transfer loaf to a wire rack and let cool completely.
09 - For glaze, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over cooled loaf before slicing to serve.
