Lemon Blueberry Bread -or- Muffins

 

 

 

 

 

Lemon Blueberry Bread -or-Muffins

Ingredients:

1-1/2 Cups plus 1 tbsp all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup plain whole milk yougurt

1 cup sugar

3 eggs

2 tsp grated lemon zest (approx 2 lemons)

1/2 tsp pure vanilla extract

1/2 cup vegetable oil

1-1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the lemon glaze:

2 to 3 tbsp freshly squeezed lemon juice

1 cup confectioners' sugar, sifted

Directions:

Preheat oven to 350

Grease bottom and sides of 1 - 9x5 inch loaf pan, dust with flour.  Tapping out excess.

In a large bowl, whisk together the yougurt, sugar, eggs, lemon zest, vanilla and oil.  

Slowly whisk the dry ingredients into the wet ingredients.  In a separate bowl, mix the blueberries with the remaining tablespoon of flour and fold very gently into the batter. 

Pour the batter into the prepared pan and bake 50- 55 minutes or until a toothpick inserted in the center comes out clean.   Let cool in the pan for 10 minutes before removing loaf to a wire rack to cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners sugar and 2-3 tablespoons of the juice.  The mixture should be thick but pour-able.  Add up to another tablespoon of lemon juice.  Pour the lemon glaze over the top of loaf and let drip down the sides.  Let the lemon glaze harden about 15 minutes.

This recipe will also yield about 12 standard muffins, grease and flour cupcake tin, bake for 30- 35 minutes.  Cool and glaze as you do loaf.

Enjoy...