Lemon blueberry tea bread

  • 2 eggs
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1 cup milk
  • 2 teaspoons fresh squeezed lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest
  • 1½ cups blueberries
  • ½  cup powdered sugar
  • Juice from ½ a lemon

Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. In a large mixing bowl, beat eggs and sugar for 30 seconds. Add oil, milk and lemon juice and continue to beat until combined.

In a separate bowl, mix flour, baking powder, salt and lemon zest. Add blueberries and stir until just combined.

Add the dry ingredients to the wet ingredients and stir until just combined (do not over mix). Pour into the greased loaf pan and bake for 55-65 minutes depending on oven (checking until toothpick comes out clean). Cool in pan for about 10 minutes and then remove and place on a wire rack.

For the lemon glaze, mix together powdered sugar and lemon juice in a small bowl. Drizzle over warm cake. Allow to cool slightly. Slice and serve with tea or coffee.