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- Preheat the oven to 350*
- Grease the sides and bottom of a loaf pan
- Sift together all dry ingredients for the bread
- In a large bowl, mix together all the moist ingredients
- Slowly add in the dry ingredients
- In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
- Pour the batter into the prepared pan
- Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
- Remove from the oven and let cool for 10 minutes
- Remove loaf from pan and allow to cool on a cooling rack
- In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
- Using a toothpick, poke holes all over the loaf, top and sides
- Use a pastry brush to brush the lemon syrup on the top and the sides.
- Let harden for 15 minutes before serving
- Preheat the oven to 350*
- Grease the sides and bottom of a loaf pan
- Sift together all dry ingredients for the bread
- In a large bowl, mix together all the moist ingredients
- Slowly add in the dry ingredients
- In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
- Pour the batter into the prepared pan
- Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
- Remove from the oven and let cool for 10 minutes
- Remove loaf from pan and allow to cool on a cooling rack
- In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
- Using a toothpick, poke holes all over the loaf, top and sides
- Use a pastry brush to brush the lemon syrup on the top and the sides.
- Let harden for 15 minutes before serving
