Lemon Blueberry Loaf

A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

Ingredients

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

Ingredients:

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.

Enjoy!