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Blueberry Lemon Bread with Lemon Glaze


Let's see - it's adapted from Betty Crocker, mixes up like a dream, it's freezable, you can use fresh or frozen berries; lemons and blueberries are a marriage made in heaven, and best of all, IT'S DELICIOUS!!!!! I'm going to make another tonight!


2 cups (250 grams) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120 ml) oil coconut, vegetable, or canola
1 cup (200 grams) granulated sugar
1 cup (230 grams) sour cream or plain Greek yogurt
2 large eggs
2 tablespoons (30 ml) fresh lemon juice
Zest of 1 lemon
2 teaspoons vanilla extract
1 cup (150 grams) blueberries + 2 teaspoons all-purpose flour

Lemon Glaze:
1 cup (120 grams) confectioners sugar
2 tablespoons (30 ml) fresh lemon juice use more or less as needed



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