Lemon Blueberry Bread


+For Bread
°1 1/2 cups all-purpose flour
°2 teaspoons baking powder
°1/2 teaspoon of salt
°1 cup Greek yogurt
°1 cup of sugar
°3 large eggs
°2 tablespoons lemon zest
°1 teaspoon vanilla extract
°1/2 cup vegetable oil
°1 1/2 c  blueberries
°1 tablespoon all-purpose flour
+For the lemon syrup
°1/3 cup freshly squeezed lemon juice
°1 tablespoon of sugar
+For the lemon glaze
°1 cup icing sugar
°1/4 cup freshly squeezed lemon juice
°1 teaspoon vanilla extract
°milk, if needed to thin the frosting


Preheat oven to 350 degrees F. Grease an 8.5 x 4.5 x 2.5 inch loaf pan with butter or cook spray, & flour.
In a large bowl, whisk together 1 1/2 cups flour, baking powder and salt. Put aside. In other bowl, whisking yogurt, sugar, eggs, lemon zest, vanilla extract & vegetable oil.
Adding wet ingredients to the dired ingredients and whisking to combined.
In another small bowl, mix the blueberries with 1 tablespoon of flour. Gently fold blueberries to the batter.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. As each oven is different, cooking times can vary considerably. Mine took about 1 hour and 10 minutes to completely complete.
While the bread is baking, prepare the lemon syrup by cooking the lemon juice and 1 tbsp sugar in a small saucepan until the sugar dissolves and the mixture is clear. Put aside. 
Making lemon glaze by whisking icing sugar, lemon juice & vanilla extract. This icing should be quite runny, so add milk as needed, about a tablespoon at a time, until desired consistency is reached.
When the cake is cooked, take it out of the oven and let it bake in the cake tin for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack on a baking sheet. Poke holes in the cake using a skewer or a toothpick then pour the lemon syrup all over the cake. Let it cool.
Once the cake has cooled, drizzle with lemon glaze, cut into slices and serving.

Enjoy !