1-First Step: Prepare the Dry Ingredients In a large mixing bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and ½ cup granulated sugar. This ensures even distribution and prevents pockets of leavening. Take about 2 minutes no need for a sifter unless flour is clumpy. Set aside while you mix wet ingredients.

2-Second Step: Mix the Wet Ingredients In a separate bowl, beat 2 large eggs until frothy, about 1 minute. Stir in ½ cup melted butter (cooled slightly), ½ cup plain yogurt or sour cream, and the zest plus juice of 1 lemon (roughly ¼ cup juice). The mixture should look smooth and slightly curdled from the acidity that’s normal and adds tenderness.

3-Third Step: Combine Wet and Dry Mixtures Pour the wet ingredients into the dry bowl. Stir gently with a spatula or wooden spoon just until combined about 10-15 strokes. Overmixing leads to tough bread, so stop when no dry flour remains. The batter will be thick, like muffin batter.

4-Fourth Step: Fold in the Blueberries Rinse 1½ cups fresh blueberries and pat dry. Gently fold them into the batter using a spatula, folding no more than 5-6 times to avoid crushing. This keeps berries intact for juicy pops. For extra insurance against sinking, toss berries in 1 tbsp flour first.

5-Fifth Step: Bake the Loaf Spoon batter into the prepared 9×5-inch loaf pan, smoothing the top lightly. Bake at 350°F (175°C) for 55-65 minutes. Test doneness by inserting a toothpick in the center it should come out clean or with moist crumbs. If browning too fast, tent with foil after 40 minutes. Cool in pan 10 minutes, then transfer to a wire rack.

6-Final Step: Add the Glaze and Serve While cooling, whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth. Drizzle over the fully cooled loaf. Let set 15 minutes. Slice into 10 pieces. Serve plain or with a pat of butter. Pairs great with tea. See a similar easy dessert at our peach cobbler dump cake for more inspiration.