Lemon Blueberry Loaf

This Lemon Blueberry Loaf recipe produces a superbly moist, flavorful and scrumptious loaf of fast bread! Topped with a lemon glaze this simple bread recipe is a basic mixture of tart, candy, and vibrant flavors! Positive to be a brand new favourite! Serve for breakfast, snack, or dessert!

This Lemon Blueberry Bread is a scrumptious, flavorful fast bread excellent to get pleasure from together with a cup of espresso or tea. I really like the intense flavors of blueberry and lemon, they usually work collectively so fantastically on this easy loaf.

This lemon blueberry bread recipe comes collectively fairly shortly and would lovely for a particular brunch, tea social gathering or bathe. In actual fact, I made this recipe with a really special day in thoughts

Components

• 1 ½ cups plus 1 tbsp all objective flour
• 2 tsp baking powder
• 3 massive eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or bitter cream
• ½ tsp salt
• ½ tsp vanilla
• ½ cup vegetable oil
• 2 tsp lemon zest
• 1 ½ cups contemporary or frozen blueberries

Lemon Glaze/Syrup

• 2 to three tbsp lemon juice
• 1 cup sifted confectioner’s sugar

How To Make Lemon Blueberry Loaf

1. Preheat the oven to 350*
2. Grease the perimeters and backside of a loaf pan
3. Sift collectively all dry components for the bread
4. In a big bowl, combine collectively all of the moist components
5. Slowly add within the dry components
6. In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
7. Pour the batter into the ready pan
8. Bake for 50 to 55 minutes. If a toothpick comes out clear the bread is finished
9. Take away from the oven and let cool for 10 minutes
10. Take away loaf from pan and permit to chill on a cooling rack
11. In a small saucepan on low warmth, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
12. Utilizing a toothpick, poke holes everywhere in the loaf, prime and sides
13. Use a pastry brush to brush the lemon syrup on the highest and the perimeters.
14. Let harden for quarter-hour earlier than serving