Lemon Blueberry Bread

Lemon Blueberry Bread For the bread 1-1/2 cups + 1 tbsp all purpose flour , divided 2 teaspoon baking powder 1/2 teaspoon salt 1 cup Greek yogurt 1 cup sugar 3 large eggs 1 teaspoon lemon zest (from 1 lemon) 1/2 teaspoon vanilla extract 1/2 cup vegetable oil 1 heaping cup blueberries , fresh or frozen For the lemon glaze (Optional) 1 cup powdered sugar 3-4 tablespoon fresh lemon juice Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp of flour and then gently fold them into the mixed batter. (I always save a few to stick on top of the loaf after I pour it into the pan). Pour the batter into the pan and bake for 55 minutes - 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. For the glaze (Optional) Whisk together the powdered sugar and lemon juice and drizzle over the top of the loaf. Allow to set/harden before serving. Recipe Notes Make sure to add extra flour for high altitude! For cupcakes: Bake at 350 degree F for 20-25 minutes.