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Lemon Blueberry Bread

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • ½ tsp salt
  • The zest of 2 lemons or 2 tsp of dry lemon zest
  • 3 large eggs
  • 1 cup plain yogurt sour cream, or mayo for dairy free
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 1 ½ cups fresh or frozen blueberries
  • 1 Tbsp all-purpose flour
  • Lemon Glaze/Syrup:
  • The juice of 2 lemons 3 Tbsp
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees F
  • Generously grease the sides and bottom of a loaf pan
  • Whisk together the dry ingredients for the bread
  • In a large bowl, mix together all the moist ingredients
  • Slowly add in the dry ingredients and mix
  • In a separate bowl, add the tbsp of flour to the blueberries, stir or toss to coat them, and then fold them gently into the batter
  • Pour the batter into the prepared loaf pan
  • Bake for 55 minutes. Check with a toothpick, if it doesn’t comes out clean bake for 5 minutes more until done.
  • Remove from the oven and let it 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 top of the loaf.
  • Use a pastry brush to brush the lemon syrup on the top and let it run down the sides.
  • Let the glaze harden for 15 minutes before serving