Eggless Lemon Blueberry Loaf

Ingredients

• Milk - 3/4 cup

• Granulated sugar - 1/2 cup

• 1 lemon Zest (about 2 tbsp)

• Lemon juice (fresh) - 2 tbsps

• Oil or melted butter - 1/2 cup

• Vanilla extract - 1 tsp

• Baking powder - 2 tsps

• Salt - 1/4 tsp

• All purpose flour - 2 cups

• Frozen blueberries - 1 1/2 cups

• All purpose flour - 2 tbsps

Glaze

• Melted butter - 2 tbsps

• Powdered sugar - 1 cup

• Lemon juice - 2 tbsps

• Vanilla extract - 1/2 tsp

Preparation

1. Preheat the oven to 350 degrees and grease grease and prep a loaf pan.

2. Whisk together milk, sugar, lemon zest, lemon juice, oil and vanilla until well combined.

3. To this, add the flour, baking powder and salt through a sieve. Stir to combine. Do not over mix.

4. Rinse the blueberries, pat dry them and then toss them with the flour in a small bowl.

5. Fold the blueberries into the batter, gently.

6. Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick comes clean.

7. Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).

8. For glazing whisk together the melted butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.