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Preheat the oven to 350 degrees F.
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Grease a 9 x 5-inch loaf pan.
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Mix flour, baking powder and salt together, and then set aside.
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Whisk together the remaining wet loaf ingredients minus the blueberries.
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Combine dry and wet ingredients to form a batter.
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Combine blueberries and 1 T whole wheat flour.
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Carefully fold the blueberry mixture into the batter.
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Pour the blueberry batter into the baking pan.
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Bake 50 to 55 minutes, checking to see if a toothpick will come out clean when poked in the center of the loaf.
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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.
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Set your lemon juice sugar syrup aside.
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Poke tiny holes into the loaf and sides of the bread with a toothpick .
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Brush the syrup onto the loaf. Repeat until the syrup is gone.
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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.
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When the bread is cooled completely, pour the glaze over the loaf.
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After the glaze is hardened (approximately 15 minutes), serve and enjoy!