Lemon Blueberry Loaf

Directions

Loaf

1. Preheat oven to 350°F (176°C). Lightly spray a loaf pan. Set aside.
2. In a small bowl, toss blueberries in ¼ cup Kinnikinnick All Purpose Flour Blend. Set aside.
3. In a medium bowl combine, 1¾ cups Kinnikinnick All Purpose Flour Blend, salt, baking soda and baking powder. Set aside.
4. In a separate bowl, combine eggs, vegetable oil, granulated sugar, lemon juice and zest. Slowly add dry blend, alternating with milk, mix with an electric mixer until combined. Fold in blueberries. Pour prepared batter into loaf pan.
5. Bake in preheated oven for 75 minutes. Remove from oven and let cool for 10 minutes in pan. Remove loaf from pan and cool on a wire rack.

Lemon Glaze

1. Slowly add lemon juice to sifted icing sugar. For a thicker glaze, add less lemon juice. Drizzle over cooled loaf.