Lemon Blueberry Bread

 

Heyyyyy, Imagine a loaf of perfectly moist lemon blueberry bread. That is what this one is. I love baking with fresh fruit that is in season. I know it is almost time to start the pumpkin and apple desserts, which I love too, but I do not want to lose out on the remaining fresh fruit of the summer season.

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

DIRECTIONS:

FIRST STEP: Preheat the oven to 350* 

 Grease the sides and bottom of a loaf pan 

 SECOND STEP: Sift together all dry ingredients for the bread ,

In a large bowl, mix together all the moist ingredients.

THIRD STEP: Slowly add in the dry ingredients In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter. 

 FOURTH STEP:

Pour the batter into the prepared pan, Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done.

FIFTH STEP: Remove from the oven and let cool for 10 minutes Remove loaf from pan and allow to cool on a cooling rack.

SIXTH STEP: 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.

SEVENTH STEP: Use a pastry brush to brush the lemon syrup on the top and the sides.Let harden for 15 minutes before serving.

ENJOY!