blueberry lemon loaf

Ingredients
zest of 2 lemons
1C white sugar
1/2C olive oil
1tsp vanilla
2 “eggs” (2 TBSP flaxseed meal + 6 TBSP water (let sit for 5 min)*
1/2C yogurt or sour cream
2 TBSP lemon juice
2 TSP baking powder
1/2 TSP of salt
1.5C flour
1C blueberries
1/2C blueberries (topping)
1/2 TBSP turbinado sugar
*I’m sure any egg subsitute equal to two eggs will work. Flax eggs are always dependable for me.
Preheat oven to 350 degrees.
Rub together the lemon zest and sugar in a bowl until mixture is fragrant. Add the oil and vanilla and whisk to combine. Add the eggs and whisk to combine. Next add the yogurt and lemon juice – whisk again. Add baking power and salt, whisking after each addition. Stir in the flour until just combined, and then fold in the blueberries.
Lastly, sprinkle 1/2 cup of blueberries on top, and cover with the turbinado sugar (you can also just mix equal parts white and brown sugar).
Transfer to a parchment lined loaf/bread pan, and bake for 1 hour. Let it cool for 20 minutes before slicing.