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.

This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite!

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
• 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!!