A quick lemon blueberry bread that is one of my family’s favorites.
1 c plus 1 tablespoon all-purpose flour
2 tsp baking powder
1 c granulated sugar
1 cup plain yogurt or sour cream
Half a teaspoon of salt
Half a teaspoon of vanilla
Half a cup of vegetable oil
2 teaspoons lemon peel
1 1/2 cups fresh or frozen blueberries
2 to 3 tsp lemon juice
1 cup sifted confectioners’ sugar
Preheat grill to 350*. Grease the sides and bottom of a skillet.
Strain out all the dry baking ingredients. In a large bowl, collect each of the wet fixings.
Incorporate dry fixatives gradually. In a different bowl, add the spoonful of flour to the blueberries and gently place the mixture into the trigger.
Empty the trigger into the pre-prepared container. Heat it for 50 to 55 minutes. If the toothpick tells the truth, the baking is done.
Remove from grill and let cool for 10 minutes. Remove part of the container and allow it to cool on a cooling rack.
In a small saucepan on low density, add the powdered sugar to the lemon juice and let it dissolve. Stew for 3 minutes.
Using a toothpick, make holes around the part, top and sides. Use a cake brush to apply the lemon syrup to the top and sides. Leave it for 15 minutes before serving.