LEMON & BLUEBERRY BREAD

Lemon & Blueberry Bread image

Provided by Susan Din

Time 1h15m

Number Of Ingredients 15

1-3/4 c all purpose flour
2 tsp baking powder
3/4 tsp kosher salt
1 c sugar
2 lemons zested
1 c sour cream or plain yogurt
3 large eggs
1/4 c lemon juice
1 tsp vanilla extract
1/2 c vegetable oil
1-1/2 c blueberries fresh/frozen(keep frozen until needed)
LEMON SYRUP
1/3 c sugar
1/3 c lemon juice
2 Tbsp water

Steps:

1. Preheat oven to 350. Grease a loaf pan.
2. Measure flour, baking powder, and salt into a medium bowl. Whisk to thoroughly combine. Set aside.
3. In a large bowl, combine sugar, zest, eggs, sour cream/yogurt, vanilla, oil, and 1/4c lemon juice.
4. Remove 1 TBSP flour mixture and sprinkle over the blueberries, tossing to coat.
5. Pour remaining dry ingredients into the wet ingredients. Fold gently just till combined.
6. Gently fold blueberries until incorporated.
7. Pour mixture into loaf pan and bake for 50-55 minutes on a center rack, just until toothpick inserted in center comes out dry.
8. While loaf is baking, make the syrup. Combine juice, water and sugar in a small pan and heat over medium high stirring constantly until sugar is dissolved.
9. When bread is removed from the oven, slowly spoon the syrup over the top, careful to cover it evenly. Continue to cool for 20 minutes in the pan.
10. Run a knife around the edges and turn out onto a cooling rack to finish cooling. Slice and serve!