I’ve always been fond of the lemon & blueberry combo; I find it light & refreshing, & was very surprised to hear from my husband, after sending him to work with the above tray, he’d had 2 slices & liked it as well. Just goes to show you can still learn things about your spouse after 22 years of marriage!

Ingredients:

For the loaves:

• 1 cup vegetable oil
• 4 eggs
• 1 tbsp vanilla extract
• 2 cups granulated sugar
• 2 cups Greek Yogurt or sour cream
• Juice & zest of 2 lemons
• 4 cups all-purpose flour, plus 2 tablespoons for tossing of blueberries
• 1 tbsp baking powder
• 1 tsp salt
• 3 cups fresh blueberries

For the glaze:

• 3 cups powdered sugar
• Fresh lemon juice, 1-2 lemons

Preparation:

Prepare 2 standard loaf pans with non-stick spray; set aside or line with parchment paper. In a medium sized bowl, toss 2 tbsp of flour with the blueberries; set aside.

Preheat oven to 350 degrees.

Blend together oil, eggs, vanilla, sugar, yogurt or sour cream, lemon juice & zest. Add in the flour, baking powder, & salt & mix together until combined without over mixing. Fold in floured blueberries.

Transfer batter to prepared loaf pans. Bake for 50 minutes, insert knife into middle of the loaf & if it comes out clean, allow to rest in pans for 10 minutes before removing. If inserted knife doesn’t come out clean, return to oven & bake for 5 minutes more at a time.

Once completed baking, allow to rest in pans for 10 minutes before removing & allow to cool completely before icing.

In a bowl, add the powdered sugar. Based on desired consistency of glaze, start with the juice of 1 lemon, stir, & if too thick, add the juice of another lemon. Pour evenly over both loaves, allow to dry completely before slicing.

Note:

Recipe can be easily halved for one loaf.