Ingredients :

  • 1 1 ⁄2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup of plain yogurt or fresh cream
  • 1 ⁄2 teaspoon of salt
  • 1 ⁄2 teaspoon of vanilla
  • 1 ⁄2 cup vegetable oil
  • 2 teaspoons of lemon zest
  • 1 1 ⁄2 cups fresh or frozen blueberries
    Lemon glaze/syrup:
  • 2 to 3 tablespoons of lemon juice
  • 1 cup sifted confectioner’s sugar
    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.

By trg6q

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