Makes two loaves that are good for breakfast or dessert.
1 cup soft unsalted butter
1 cup of sugar
3 large eggs at room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups Greek yogurt
1/2 cup milk
1 small to medium very ripe banana, mashed
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
1/4 cup all-purpose flour
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350 degrees F. Lightly spray two 8 x 4-inch loaf pans with cooking spray and line the bottom of the pans with parchment paper cut to fit.
Combine the berries with the ¼ cup flour and set aside. In a separate bowl combine the 3 cups flour, baking soda, and salt. In a medium bowl combine the yogurt, banana, milk and lemon juice
In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the yogurt mixture. Add the flour to the egg mixture mixing just until combined. Fold in the blueberries.
Pour the mixture into the prepared pans dividing the mixture in half. I weigh the baking pans as I add the batter to each pan so that they are equal.
Bake for about 1 hour, or until a cake tester comes out clean. Cool 15 minutes, then remove the loaves from pan and cool on a rack.
For the glaze:
Stir the sugar and lemon juice together until smooth. Drizzle over the Blueberry Loaves.