Pre-heat oven to 350 degrees and spray loaf pan with Olivino Olive Oil (Butter Infused is ideal!)
In a small bowl, combine the sugar with the lemon zest and mix together with your fingers until well incorporated and smelling lemony.
In a large bowl, whisk together sugar mixture, flour, salt, and baking powder.
In another bowl beat the eggs with a wire whisk until combined. Then add Greek yogurt, Vanilla Balsamic, eggs, lemon juice, and Eureka Lemon Olive Oil and whisk until smooth.
Pour the wet ingredients into your dry ingredients and using a spatula, fold together until mixed.
Add floured blueberries and fold gently
Pour into prepared loaf pan and bake for approximately 30 minutes or until an inserted toothpick come out clean and the top is golden brown.
Allow to cool in the pan for 10 minutes, then invert onto cooling rack and allow time to cool completely
In a small saucepan, bring the balsamic vinegar to a simmer, stirring occasionally. This is where the patience comes in...you don't want to burn the balsamic, so watch and stir occasionally until it has almost reduced by half. Add the fresh blueberries and simmer for another minute or so - you'll see them plump up and pop. The reduction should coat the back of a spoon. The longer you let the balsamic vinegar simmer, the thicket it will get, but be careful not to overdo it!
*Your balsamic reduction will last for at least 3 month in the refrigerator as long as you have it properly sealed in an airtight container. If it hardens after being refrigerated just place the container in a bowl filled with warm water to liquefy and warm. Don't throw out the goodness!
To print recipe, right click on image and select "save as..."
Next open downloads folder on desktop. Right click on image and select "print". Select photo size desired and print, done!