I went for a second day of blueberry picking so I would have fresh berries for this Lemon Blueberry Yogurt Loaf. I prepared it yesterday and it turned out great. It is simple to prepare, using only a bowl and a whisk and spoon. The lemon zest is a delightful compliment to the blueberries. The loaf is like a pound cake and with the lemon syrup, it is very moist. I either removed the cake from the pan too soon or the berries made it heavy (I used an extra half cup) and I had a slight baking fail when some of the cake remained in the pan. I simply pressed it back into place and poured the syrup on, with a piece of waxed paper under the cooling rack to catch what dripped off. After completely cooling on the rack I flipped it over and added the syrup that was on the wax paper. You could no longer tell that the cake had fallen apart. Next time I will let it cool completely in the pan and just pour the syrup on top. The recipe says to brush the syrup and I guess that will give a more even distribution than pouring. I skipped the glaze since the cake seemed decadent enough.