Perfect Blueberry Muffin Loaf

Directions

1. Heat oven to 375°F. Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. Leave the excess paper extended up over the rim, which also helps protect against overflow.
2. Melt butter in a large bowl, then whisk in granulated sugar and zest. Add yogurt and eggs and whisk to evenly combine. Sprinkle the surface of the batter with baking powder, baking soda, and salt and whisk thoroughly into the batter, several times more around the bowl than is necessary for it to look mixed. Add flour and berries and use a flexible spatula or spoon to mix them in so that no pockets of flour remain. Batter will be very, very thick.
3. Spoon into the prepared loaf pan and drop it on the counter a few times to make sure there are no air pockets. Smooth the top and sprinkle it with turbinado sugar. It will seem like way too much but don’t skimp at all; the batter is not very sweet but the crunchy top the sugar provides is one of the best parts.
4. Bake for 60 to 70 minutes, or until a skewer inserted into a few places in the loaf comes out batter-free. If your berries were frozen going in, this might even need 5 additional minutes. Remove from oven and let cool in pan. Use the parchment paper to lift it out of the pan and cut into thick slices.