• 1 tbsp all purpose flour
• 2 tsp baking powder
• 3 large eggs
• ½ tsp vanilla
• ½ cup oil
• 1 cup of granulated sugar
• 1 cup of plain yogurt
• ¼ tsp salt
• 2 tsp of lemon zest
• 1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup:

• 2 to 3 tbsp of lemon juice
• 1 cup of confectioner’s sugar


Preheat the oven to 350°F.
Grease the sides and bottom of a loaf pan
Sift together all dry ingredients for the bread
In a large bowl, mix together all the moist ingredients
Slowly add in the dry ingredients
In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
Pour the batter into the prepared pan
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 loaf from pan and allow to cool on a cooling rack
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
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let harden for 15 minutes before serving
Relish it.

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