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Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
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Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, followed by the Greek yogurt, vanilla extract, and lemon zest. Mix until entirely smooth.
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Combine Dry Ingredients: Gently fold in the flour, baking powder, and salt. Stir just until the flour disappears—be careful not to overmix, or the loaf will become tough.
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Add the Berries: Toss the blueberries in a small spoonful of flour (this helps suspend them in the batter so they don’t all sink to the bottom). Gently fold the berries into the batter.
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Bake: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes. A toothpick inserted into the center should come out mostly clean, though the high volume of berries will make it naturally wet.
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Cool and Glaze: Let the loaf cool completely in the pan. Whisk the powdered sugar and milk together until smooth, then drizzle it heavily over the top of the cooled cake.
Baking Note: Because this specific style of cake uses a massive amount of blueberries, the natural moisture from the fruit can sometimes make the center look a bit underbaked or pudding-like. If you prefer a lighter, fluffier crumb, simply reduce the blueberries to 1.5 cups.
Are you planning to bake this yourself, or were you just trying to figure out exactly what kind of dessert this is?
