1 1 ⁄2 cups fresh or frozen blueberries Lemon glaze/syrup:
2 to 3 tablespoons of lemon juice
1 cup sifted confectioner’s sugar Routes: Preheat the oven to 350*. Grease the sides and bottom of a bread pan. Sift together all the dry ingredients for the bread. In a large bowl, mix together all the wet ingredients. Slowly add the dry ingredients. In a separate bowl, add the tablespoon of flour to the blueberries and gently fold into the batter. Pour the batter into the prepared skillet. 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 the bread from the pan and let cool on a cooling rack. In a small saucepan over low heat, add the powdered sugar to the lemon juice and let dissolve. Simmer for 3 minutes. Using a toothpick, poke holes all over the bread, top and sides. Use a pastry brush to brush the lemon syrup over the top and sides. Let harden for 15 minutes before serving.