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°F.
Grease the sides and bottom of a loaf pan.
Sift together all dry ingredients for the bread.
In a large bowl, thoroughly mix together all the moist ingredients.
Slowly incorporate the dry ingredients into the wet mixture.
In a separate bowl, gently fold the tablespoon of flour into the blueberries, then add them to the batter.
Pour the batter into the prepared pan.
Bake for 50 to 55 minutes. The bread is done when a toothpick comes out clean.
Remove from the oven and allow it to cool for 10 minutes.
Take the loaf out of the pan and let it cool further on a cooling rack.
In a small saucepan on low heat, dissolve the powdered sugar in the lemon juice, simmering for 3 minutes.
Using a toothpick, poke holes all over the loaf, including the top and sides.
Use a pastry brush to generously apply the lemon syrup on the top and sides.
Let it harden for 15 minutes before serving.
