We are headed to Oregon to stay with friends for aS week and thought I would bake a loaf of breakfast bread to have in the morning before we head out to hike in cool weather. You can find the blog Here.
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 -1 cup granulated sugar
1 cup sour cream or Greek yogurt
1/2 cup canola oils
2 Tablespoons lemon zest
1-2 Tablespoons lemon extract
1 1/2 cups blueberries
1 Tablespoon flour to toss and coat with blueberries before adding to loaf
Old Fashioned Powdered Sugar Glaze:
3/4 - 1 cup powdered sugar
1-2 Tablespoons almond milk or other milk you have on hand
Instructions:
1. Preheat oven to 350 degrees F. Spray a 9 X 5 loaf pan with non-stick spray. Parchment paper makes it easy to get out of the loaf pan.
2. Whisk together the flour, baking powder, salt and set aside.
3. In a large bowl, add the eggs, sugar, sour cream/ yogurt and oil. Whisk until smooth.
4. Add lemon zest, and lemon extract. Whisk together well.
5. Add dry ingredients and whisk or stir until just combined.
6. Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries into mixture.
7. Pour batter into prepared loaf pan. Bake for 52-57 minutes or until golden brown.
8. The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on top and sides of bread before center cooks through.
9. Allow loaf to cool in pan for at least 30 minutes before glazing. (I did not do this, thus the crack)
10. For the glaze, combine powdered sugar and almond milk. Stir until smooth.
11. Drizzle over cake.
