Lemon Blueberry Loaf

Lemon Blueberry Loaf

1 ½ cups plus 1 tbsp all purpose flour

2 tsp baking powder

3 large eggs

1 cup granulated sugar

1 cup plain yogurt or sour cream

½ tsp salt

½ tsp vanilla

½ cup vegetable oil

2 tsp lemon zest

1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

Sift together all dry ingredients for the bread

In a large bowl, mix together all the moist ingredients

Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

Pour the batter into the prepared pan

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes

Using a toothpick, poke holes all over the loaf, top and sides

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let harden for 15 minutes before serving