Lemon Blueberry Yogurt Loaf Cake

Steps

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the butter and line it with a parchment sling.
2. In a medium bowl, whisk the flour, baking powder, baking soda and salt. Take out 1 tablespoon of this flour mixture and set it aside in a small bowl for the berries.
3. In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and damp.
4. Whisk the egg into the lemon-scented granulated sugar until pale, then whisk in the yogurt, canola oil, vanilla and 25 g of the lemon juice (save the remaining 20 g of lemon juice for the glaze).
5. Add the flour mixture to the egg and yogurt mixture and fold with a spatula just until no dry streaks remain.
6. Toss the blueberries with the reserved tablespoon of flour mixture, then gently fold them into the batter.
7. Scrape the batter into the pan and smooth the top. Bake 55 to 65 minutes, tenting with foil after 40 minutes if browning fast, until a toothpick in the center comes out clean.
8. Cool the cake in the pan on a rack for 15 minutes, then lift it out by the parchment and cool completely on the rack, about 1 hour.
9. Make the glaze: whisk the powdered sugar with the remaining 20 g of lemon juice until thick but pourable. Spoon the glaze over the cooled cake, let it set 10 minutes, then cut into 12 slices.