Perfect Blueberry Muffin Loaf
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Heat oven to 375°F. Line a loaf pan (see Note up top about size) with one big piece of parchment paper pressed into the corners and up the sides.
Melt butter in a large bowl, then whisk in granulated sugar and zest. Add yogurt and eggs and whisk to evenly combine. Sprinkle surface of batter with baking powder, baking soda, and salt and whisk thoroughly into the batter. Add flour and berries and mix them in. Spoon into prepared loaf pan, smooth the top and sprinkle with turbinado sugar.
Bake for 60 to 70 minutes, or until a skewer inserted into a few places in the loaf come out batter-free. Remove from oven and let cool in pan. Use parchment paper to lift it out of the pan and cut into thick slices.