Lemon-Blueberry Bread with a Lemon Glaze

And my love affair with lemon continues! Having made cookies and bars, my next stop was some kind of a bread. I wanted to mix things up a little bit though, and given that I just bought a bunch of frozen berries that were on sale, I settled on a lemon-blueberry bread. Though I ended up drizzling a lemon glaze on top of it at the end, it would be perfect even without the glaze (especially if you want a breakfast bread).

Recipe adapted from Sweet Pea’s Kitchen

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 1 large or 2 small lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, frozen, thawed and rinsed (presumably it turns out even better with fresh blueberries)

For the Lemon Glaze:

3/4 cup confectioners’ sugar, sifted
3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
Getting the ingredients together
In a separate bowl, mix the blueberries with the remaining tablespoon of flour.
Remember to coat the blueberries in flour so that they don’t sink to the bottom while baking
Take 2/3 of the blueberries and gently fold them into the flour. Pour 2/3 of the batter into the bread pan. Then add the remaining 1/3 of the blueberries and sprinkle them on top of the batter in the bread pan. Top up with the remaining 1/3 of the batter. (This step ensures that all the blueberries do not sink to the bottom).
Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
The bread straight out of the oven! Let it stay in the pan for 10 minutes before taking it out and placing it on a wire rack to cool off
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.