Lemon Blueberry Bread

Bread

• 1 and 1/2 cups plus 1 tbsp all purpose flour, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup plain yogurt
• 1 cup sugar
• 3 large eggs
• 2 tsp lemon zest (from 2 lemons)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 and 1/2 cups fresh blueberries

Lemon Syrup

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

Lemon Glaze

• 1 cup powdered sugar
• 3 to 4 tbsp fresh lemon juice

1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 9×5 inch loaf pan, dust with flour and tap out excess.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.
5. Slowly add the dry mixture to the wet mixture.
6. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the batter.
7. Pour the batter into the pan and bake 50 to 55 minutes, or until cake tester comes out clean.
8. Let bread cool in pan for 10 minutes. The transfer to a wire rack to cool completely.
9. While the loaf is cooling, combine the lemon juiced sugar in a saucepan over medium heat.
10. Stir continuously until sugar is dissolved, and then continue cooking for another three minutes. Remove from heat and set aside.
11. Use a toothpick to poke holes in the top and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all the syrup has been used.
12. Whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.