It's officially Fall in Iowa. It's official because I say it's official. In a hundred year old house, when the weather turns cool, you freeze. I'm frozen. The glitch here is that I have a rule for myself (and all the innocent victims who live with me.) No furnace until November (if humanely possibly). So, like a little cave woman I'm huddled over the only heat source in the house (besides the lap dog)....the oven. It's time to bake, get warm and put on my winter "layer". tehehehe.
This bread is insanely delicious. Bring over a crowd while baking because A) your house will smell divine. B) your winter layer will become extra thick unless you share.
Lemon Blueberry Bread
1 1/2 cup plus 1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1/2 cup sugar
2 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon vanilla
1/2 cup vegetable oil
1 1/2 cups blueberries (fresh or frozen)
1/3 cup fresh lemon juice
1/3 cup sugar
dissolve over medium heat, cook 3 minutes, stirring
1/2 - 1 cup powdered sugar, sifted (or not, I forget sometimes when the
wild beasts sweet children are begging for Lemon Bread NOW!!)
2-3 tablespoons fresh lemon juice
(if you start with the juice then gradually add the sugar you'll get to JUST the right consistency)
Preheat oven to 350 degrees. Grease a 9x5 loaf pan (or whatever size you have....I just wing it)
Sift the dry ingredients together, mix the wet ingredients together, combine.
Mix the blueberries with the tablespoon of flour. Fold them into the batter. (GENTLY! Don't beat the poor things to death or you'll have blue bread. Or on second thought...do whatever you want, blue bread is fun too.)
Bake 50 minutes (or 70...whatever it takes to get the toothpick to come out clean when you poke it), cool ten minutes then remove from pan.
Place bread on plate. Poke with fork or toothpick about 13.5 times. Brush with Lemon Syrup.
Once, let dry a tad. Twice, let dry a tad.
Pour Lemon Glaze over the bread. As much or as little as you like.