• Preparations: Preheat the oven to 160°C/ 320°F. Butter the loaf cake tin, sprinkle it with a bit of flour and shake it to coat it with the flour. Turn it over the sink and pat it gently on the bottom side to help remove the excess flour.
• Wet ingredients: Beat the eggs, sugar, and vanilla extract on medium speed in a stand mixer with a paddle attachment for 5-6 minutes until pale and creamy. Add the yogurt, oil, lemon juice, and zest and beat shortly to mix.
• Dry ingredients: Mix flour, baking powder, and salt in another bowl. Add to the wet ingredients and mix shortly until just combined.
• Blackberries: In the meantime, cut the blackberries in half if they are huge. Mix them with 2 teaspoons of flour in a small bowl. Fold about ¾ of the floured berries into the batter.
• Pour the batter into the prepared loaf cake tin. Place the remaining berries on top and press them gently into the batter.
• Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
• Check after 30 minutes; if the top of the cake is already brown, cover the baking dish loosely with a piece of aluminum foil to prevent the bread from getting too dark on top.
• Cool: Once baked, remove it from the oven and let it cool completely in the baking dish.

Lemon glaze:

• Mix: In a small bowl, stir the icing sugar and 2-3 teaspoons lemon juice. Add more lemon juice or icing sugar to get the right consistency. The glaze should be thick yet slightly pourable.
• Glaze the bread: Place the bread on a wire rack and the wire rack on a baking tray or a piece of parchment paper or paper towels. Pour the glaze on top, letting it drip slowly on the sides of the loaf cake.