Lemon blueberry bread

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
  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.