Lemon Blueberry Loaf

Instructions:

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C).

Grease the bottom and sides of a loaf pan.

Mix Dry Ingredients:

In a medium bowl, sift together 1½ cups of flour, baking powder, and salt.

Combine Wet Ingredients:

In a large bowl, whisk together the sugar, yogurt (or sour cream), eggs, vanilla extract, vegetable oil, and lemon zest until smooth.

Incorporate Dry Ingredients:

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.

Prepare Blueberries:

In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour to coat. This helps prevent them from sinking during baking.

Fold in Blueberries:

Gently fold the floured blueberries into the batter.

Bake the Loaf:

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Loaf:

Remove the pan from the oven and let it cool for 10 minutes.

Carefully remove the loaf from the pan and place it on a wire rack to cool completely.

Prepare the Lemon Glaze:

In a small saucepan over low heat, combine the confectioners’ sugar and lemon juice, stirring until the sugar dissolves. Let it simmer for about 3 minutes.

Apply the Glaze:

Using a toothpick, poke small holes all over the top and sides of the cooled loaf.

With a pastry brush, apply the warm lemon glaze evenly over the loaf, allowing it to seep into the holes.

Set and Serve:

Let the glazed loaf sit for about 15 minutes to allow the glaze to set before slicing and serving.

Enjoy this delightful Lemon Blueberry Loaf with a cup of tea or coffee, or share it with friends and family for a refreshing treat.