Blueberry Lemon Yogurt Loaf or "Dan Loaf"

This isn't cake and it isn't bread. It IS super-moist. I've seen this recipe floating around for awhile, but I followed the SmittenKitchen's recipe for it, which was adapted from one of Ina Garten's recipes.

Blueberry Lemon Yogurt Loaf:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup plain whole milk yogurt
• 1 cup sugar
• 3 extra large eggs
• 2 tsp grate lemon zest (2 lemons)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries
• 1 tbsp flour, to coat blueberries
  

glaze

• 1/3 cup lemon juice
• 1 tbsp sugar

Preheat oven to 350F. Grease a loaf pan. The recipe says to line the bottom with parchment paper and then grease and flour again, which I did and which seemed pointless. You decide

Whisk together flour, baking powder, and salt.

In a separate bowl, whisk together yogurt, sugar, eggs, zest, vanilla, and oil. Slowly whisk in the dry ingredients.

In a bowl (most sensically the one you whisked the dry ingredients together in) gently toss the blueberries in the tbsp of flour. Gently mix the blueberries into the batter.

Pour into prepared pan and bake for 50ish minutes, until a skewer (or whatever) comes out clean. After it's fully baked, let it cool in the pan for 10 minutes.

While the bread starts to cool, gently heat the lemon juice and tbsp of sugar in a small sauce pan, stirring until the sugar dissolves.

After 10 minutes, flip the cake onto a cooling rack placed over a cookie sheet. Brush or drizzle the "glaze" over the top of the loaf. Let cool completely.