Healthified Lemon Blueberry Yogurt Bread

Ingredients

• 1 1/2 cups + 1 tablespoon whole wheat flour, divided
• 2 t baking powder
• 1/2 t sea salt
• 1 cup plain yogurt
• 1 cup organic sugar (I used Trader Joe's evaporated cane juice)
• 3 large eggs
• 2 t grated lemon zest (approximately 2 lemons)
• 1/2 t pure vanilla extract
• 1/2 cup coconut oil, melted
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
• For the Lemon Syrup:
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup organic sugar (I used organic evaporated can juice from Trader Joe's)
• For the Lemon Glaze:
• 1/2 cup evaporated cane juice that has been blended into powdered sugar (you can also use organic powdered sugar)
• 2 to 3 T fresh lemon juice

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a 9 x 5-inch loaf pan.
3. Mix flour, baking powder and salt together, and then set aside.
4. Whisk together the remaining wet loaf ingredients minus the blueberries.
5. Combine dry and wet ingredients to form a batter.
6. Combine blueberries and 1 T whole wheat flour.
7. Carefully fold the blueberry mixture into the batter.
8. Pour the blueberry batter into the baking pan.
9. Bake 50 to 55 minutes, checking to see if a toothpick will come out clean when poked in the center of the loaf.
10. As the loaf cools, stir together your lemon juice and organic sugar in a sauce pan over medium heat until the sugar dissolves. Stir together for another three minutes as it cooks.
11. Set your lemon juice sugar syrup aside.
12. Poke tiny holes into the loaf and sides of the bread with a toothpick .
13. Brush the syrup onto the loaf. Repeat until the syrup is gone.
14. As the bread completely cools, make the lemon glaze by whisking the powdered organic sugar together with 2 to 3 T of lemon juice. The glaze needs to be thick, yet pourable. If needed, add more lemon juice to the glaze.
15. When the bread is cooled completely, pour the glaze over the loaf.
16. After the glaze is hardened (approximately 15 minutes), serve and enjoy!