We made this when we were camping last summer

This delightful Lemon Blueberry Loaf is a moist and flavorful treat, perfect for breakfast, brunch, or an afternoon snack. The combination of tangy lemon zest and sweet blueberries creates a refreshing and satisfying dessert. The simple lemon glaze adds a touch of extra sweetness and enhances the citrus notes.

Ingredients:

For the Loaf:

For the Lemon Glaze/Syrup:

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease the sides and bottom of a loaf pan.
3. Sift together the all-purpose flour, baking powder, and salt in a bowl.
4. In a large bowl, mix together the eggs, granulated sugar, yogurt/sour cream, vanilla extract, and vegetable oil.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. In a separate small bowl, toss the blueberries with the 1 tablespoon of flour. Gently fold the blueberries into the batter.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
10. Remove the loaf from the pan and let it cool completely on a wire rack.
11. For the glaze, in a small saucepan over low heat, add the confectioner’s sugar and lemon juice. Stir until the sugar dissolves and the mixture simmers for 3 minutes.
12. Using a toothpick, poke holes all over the top and sides of the loaf.
13. Brush the lemon glaze over the top and sides of the loaf using a pastry brush.
14. Let the glaze set for 15 minutes before serving.
15. Enjoy!