Instructions

1. Preheat oven to 350. Butter and flour 9×5 loaf pan.
2. In a medium bowl, whisk together the flours, baking powder, and salt.
3. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, and beat until well combined. Beat in thyme, lemon zest, and lemon juice. Add dry ingredients, alternating with yogurt, and mix together on low speed until just incorporated. Do not overmix. Fold in blueberries.
4. Pour batter into prepared loaf pan and bake until top turns golden and tester comes out clean, about 65-75 minutes.
5. For the glaze, combine the lemon juice and sugar in a small saucepan. Whisk together over low heat until sugar is dissolved. While the bread is still warm, poke holes in bread with toothpick and use a pastry brush to brush the glaze over the bread. Cool 30 minutes before transferring to a wire rack to cool completely.