Lemon Blueberry Loaf

Original recipe here: https://lifewithjanet.com/2020/12/12/lemon-blueberry-bread/?fbclid=IwY2xjawHvuiJleHRuA2FlbQIxMAABHQixp7fWByNgQonVureY9WErTe-wOfkxwb5yhryvzH0u47Y_-y5Foy1fXg_aem_dynIYryxNBm_F7jRBEqn2g

Ingredients

• ½ cup brown sugar

• 2 eggs

• ½ cup sour cream

• ¾ cup whole milk

• 2 tsp. vanilla

• ½ cup vegetable oil

• 2½ cups all-purpose flour

• 1 cup old-fashioned oats

• ¼ tsp. salt

• 3 tsp. baking powder

• 1 tsp. cinnamon

• zest of 1 lemon

• 1 cup blueberries

Instructions

1. Preheat oven to 350°.

2. Grease loaf pan.

3. In a large mixing bowl, gently combine brown sugar, milk, oil, sour cream, vanilla, and eggs.

4. Add the remaining dry ingredients and slowly mix. Do NOT add the blueberries in at this step.

5. Dust blueberries lightly with flour to prevent them from sinking when baking.

6. Gently fold in blueberries.

7. Pour batter evenly into your greased loaf pan.

8. Top with additional oats if desired.

9. Bake for approximately 45 minutes or until an inserted test toothpick comes out clean.

10. Cool in pan for 10 minutes.

11. Gently remove from pan and let cool on a rack for 2 hours.

12. Sprinkle top with confectioner's sugar if desired.

13. Keep covered. Bread will be fresh for approximately 4 days.