1 ½ 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
½ tsp salt
½ tsp vanilla
½ cup vegetable oil
2 tsp lemon zest
1 ½ cups fresh or frozen blueberries
2 to 3 tbsp lemon juice
1 cup sifted confectioner’s sugar
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.