When it comes to desserts, which we could eat until the cows come home, we prefer to add some fresh fruit here and there to “make things healthy”…Blueberries are our preferred weapon here. Blueberries, the stars of the show, are high in antioxidants, so including them into this delectable recipe is a must.

Ingredients

2 tablespoons plus 1 1/2 cups all-purpose flour
1 1/2 cups blueberries, fresh or frozen (thawed and drained if frozen)
1 cup (two sticks) sugar softened unsalted butter
1/2 cup plain Greek yogurt
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon zest, 1 tsp baking powder
garnish: 3/4 teaspoon salt powdered sugar
Directions

Preheat the oven to 350o F and butter or nonstick spray a 9-inch loaf pan.
Set aside 1 1/2 cups flour, baking powder, and salt in a medium mixing basin.
Cream butter and sugar together in a large mixing basin or with an electric mixer until creamy and lighter in color. Approximately 4-5 minutes.
Beat in the eggs one at a time, allowing for each to be fully mixed before adding the next, then mix in the vanilla extract and lemon zest.
Alternate between adding the flour mixture and the Greek yogurt in stages, beginning and ending with the dry ingredients. Mix until barely mixed.
Toss blueberries in remaining flour in a separate bowl (this stops them from sinking to the bottom of your loaf cake), then gently fold them into the batter.
Place the batter in a prepared loaf pan and bake for 30 minutes. 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for 20-30 minutes before removing from pan.
Serve warm or at room temperature, dusted with powdered sugar.