lemon & blueberry loaf

Preheat your oven to 350F (175C) and grease your loaf tin. In a large bowl, mix your granulated sugar and lemon zest. Once combined, add your melted butter and mix. Add your eggs, lemon juice, and Greek yogurt and mix until smooth. Add in your dry ingredients (all-purpose flour, baking powder) and fold until all dry ingredients are incorporated. Lastly, add your blueberries (frozen or fresh) and fold to combine. Add your batter to your greased or lined loaf tin. Bake on 350F (175C) for 52-55 minutes or until a knife comes out clean! Allow your loaf to cool for 30 minutes before icing. For the blueberry filling (jam): In a medium saucepan, add your 2 cups frozen blueberries, 2/3 cup granulated sugar, and 1 tsp vanilla extract. Mix on medium heat for 5 minutes or until berries begin to break down. Turn the heat to medium-low and cook for an additional 10-15 minutes or until the filling has thickened. Remove from heat and allow to cool. For the icing (optional): Combine 1 cup powdered sugar, 3 tbsp blueberry jam, and 1 tbsp milk and drizzle over the cooled loaf.