Cooking

Lemon Blueberry Loafย 

Lemon Blueberry Loaf ๐Ÿ˜‹๐Ÿ˜‹
๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€
1 ยฝ cups plus 1 tbsp all purpose flour
2 tsp baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
ยฝ tsp salt
ยฝ tsp vanilla
ยฝ cup vegetable oil
2 tsp lemon zest
1 ยฝ cups fresh or frozen blueberries
Lemon Glaze/Syrup:
2 to 3 tbsp lemon juice
1 cup sifted confectionerโ€™s sugar
๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€
Preheat the oven to 350*
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
๐—˜๐—ป๐—ท๐—ผ๐˜† โค

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