Blueberry Bread with Lemon Glaze {sweet treat tuesday}

My husband has declared this the best thing I have ever made, ever. I mean, those are some pretty strong words. I made this recipe twice last week, in a full size loaf and in mini loaves. Both are good, but I think I prefer the mini ones. The bread is so unbelievably moist and that is my husband's favorite part. I think I'm going to make some more this week, and try out some whole wheat flour next time. If you follow me on facebook, you know that I recently bought TONS of blueberries. I mean tons! I also will be sharing a new blueberry banana pancake recipe and a blueberry syrup recipe soon. Who knows, I may try something else new this week, or I may make a ton of my favorite blueberry muffin recipe and freeze them. They are delish! But today, I'm sharing the bread recipe, oh the delicious, blueberry bread with lemon glaze recipe. I love just about anything with a lemon glaze! Oh. So. Good!

Blueberry Bread with Lemon Glaze
slightly adapted from Sweet Tooth


Ingredients:
For the bread: 
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 large eggs
zest from 1 large lemon (reserve juice for lemon glaze)
1/2 teaspoon vanilla extract
1/2 cup oil
1 1/2 cups blueberries, fresh or frozen

For the lemon glaze: 
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan or 4 mini loaf pans, dust with flour, and shake out excess. You could also use cooking spray with flour in it.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl or kitchen aid mixer bowl, combine together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Slowly add the dry ingredients to the wet. Gently fold blueberries into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until toothpick comes out clean. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.