Blueberry Lemon Greek Yogurt Loaf Cake

• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
• Line 8 1/2 x 4 1/2 loaf pan with parchment paper, overhanging on the side for easier removal later

Prepare the cake batter:

• Get the eggs, lemon juice (if it has been refrigerated), and Greek yogurt from the fridge to let them come to a room temperature, about 30 minutes or so
• If you use frozen blueberries, do not thaw
• Combine all the wet ingredients in a mixing bowl and use a whisk to combine.
  
• Sift in cake flour, salt, and baking powder.
  
• Use a rubber spatula and use a cutting motion to cut into the middle of the batter and fold over to combine the flour mixture into the wet ingredients. Turn the bowl each time with your other hand as you fold so they mix evenly without overmixing.
  
• When they are about 80% mixed, add the blueberries and continue to fold the mixture. The batter is thick and lumpy. Stop mixing if you no longer see any more loose bits of flour.
  
• Scoop the batter into the loaf pan and use the rubber spatula to smooth the top. Tap the pan on the counter a few times to release any trapped air bubbles. Sprinkle with the rest of the blueberries and turbinado sugar evenly on top of the batter
  

Baking:

• Put the pan on the middle rack of the oven and bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean with a few sticky crumbs is okay as long as it's not wet
• Remove from the oven and put on top of a cooling rack. Let it sit in the pan for 10 minutes and then grab the parchment paper and remove from the pan to a cooling rack to let it cool down completely before serving

Serving:

• Serve as is. They taste even better the next day as the cake is so much more flavorful and moist

Storage:

• Store them in an air-tight container for 2-3 days. They can also be kept frozen for longer storage. Cut them into individual serving slices. Put them on a baking pan lined with a parchment paper and flash freeze for 30 minutes in the freezer. Transfer into a freezer bag or freezer-friendly container and they won't stick to each other anymore. They can be kept frozen for up to one month for the best result. Simply thaw at room temperature before serving