Blueberry Lemon Loaf Cake is so moist and delicious. A sweet and savoury quick bread or cake recipe - blueberries and lemon are a winning combination!
Preheat the oven to 370, and either grease a loaf pan with butter or line the loaf pan with parchment paper
In a medium bowl, whisk together the flour, salt and baking soda. Set aside
Using an electric mixer - blend the butter, eggs, sugar, yogurt, vanilla, lemon juice and lemon zest.
When combined, mix in half of the flour mixture and then half the milk. Repeat back and forth until all combined.
Add the blueberries to the batter and stir gently by hand to combine.
Pour the batter into the prepared pan and bake for 48-53 minutes, or until a toothpick/knife comes out clean when inserted. When done, move to a wire rack to cool
Make the glaze by combining the butter, icing sugar, lemon juice and vanilla. Whisk well to remove lumps. If you'd like a thicker glaze, add another tsp of icing sugar. Add the glaze after the loaf has cooled, yet still somewhat warm to the touch.
Best served warm yet that's your choice - enjoy!