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
How To Make Lemon Blueberry Loaf
- 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
