Lemon Blueberry Bread

Recipe adapted from Sailor Bailey

Ingredients

• ½ cup canola oil

• 2 large eggs

• ½ cup white granulated sugar

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• ½ cup milk

• ¾ cup blueberries (fresh or frozen)

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ⅛ tsp salt

• For the glaze

• 1 tsp lemon juice, more as needed

• ½ cup powdered sugar

Preparation

1. Preheat oven to 350º F.

2. Line the bread pan with oil or parchment paper.

3. Mix the canola oil (or melted coconut oil) and sugar with a hand mixer or in a mixing bowl until blended well. Add the lemon zest, lemon juice, vanilla extract, eggs, and milk and mix.

4. In a separate bowl mix flour, baking powder, and salt with a whisk. Slowly add it into the wet mix bowl. Add in blueberries and fold gently with a spatula or wooden spoon.

5. Pour into loaf pan, make sure mixture is evenly spread. You can add a few more blueberries to the top if desired. Cook for about 40-45 minutes or until top is lightly browned. Check with a toothpick to be sure the middle is cooked. A toothpick should come out clean.

Glaze

1. Add juice to a small bowl with powdered sugar and whisk together until smooth. If to thick add a little more juice, to thin add a little more sugar.

2. Drizzle glaze over bread once cooled.

Keywords: Bread Dessert