Lemon & Blueberry Loaf with Blueberry Syrup

Preheat your oven to 350F and grease your loaf tin. In a large bowl, mix your melted butter and 1 cup granulated sugar. Once combined, add your eggs and 1 teaspoon vanilla extract. Mix before adding your greek yogurt. Add the zest of your lemon along with the lemon juice and mix until smooth. Add in your dry ingredients (flour, baking soda) and fold until all dry ingredients are almost incorporated. Add 1/4 cup milk and mix to combine. Lastly, add 1 1/2 cups blueberries and fold to combine (if using fresh blueberries, add 1 tbsp flour and toss them in flour before adding to batter). Add your batter to your greased or lined loaf tin. Bake on 350F for 52-55 minutes or until a knife comes out clean! Allow your loaf to cool for 30 minutes before icing!

For the Blueberry syrup: In a medium saucepan, add 2 cups frozen blueberries, 1 cup granulated sugar, 1 cup water and 1 teaspoon vanilla extract. Mix on medium heat for 5 minutes or until blueberries begin to break down. Turn the heat to medium low and cook for an additional 7 minutes or until the sugar has dissolved. Remove from heat and place over a fine mesh strainer. Allow the syrup to strain from the berries.

For the optional icing: Combine 1 cup powdered sugar, 3 tbsp blueberry jam, and 1 tbsp milk.