1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or zest of 1 lemon), opt.
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. blueberry jam (store-bought or homemade)
Strawberry Glaze
1 c. powdered sugar
2 Tbl. strawberry jam
up to 1 Tbl. milk, as needed to reach desired consistency
1 tsp. meringue powder, opt. (this helps the icing harden)
Preheat oven to 350 degrees. In a medium bowl, cream together the butter and sugar. Add the egg, egg white, vanilla and lemon extract and mix until well blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with dry and mix until just combined.
Spread half of the batter into a 9x5-inch loaf pan. Top with blueberry jam, leaving a small border around the edge. Do no swirl the jam. Top with remaining batter and carefully spread out evenly. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert to a wire rack and cool completely. Meanwhile, make the glaze.
For the Strawberry Glaze: Combine all ingredients and mix until smooth and creamy, adding milk only if needed to reach a glaze consistency. Pour over cooled bread and allow to harden. If you are in a hurry, you can pour this over the warm bread.