Lemon Blueberry Loaf

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.