Blueberry Lemon Loaf

Ingredients

• 1 3/4 cup unbleached flour
• 2 tsp baking powder
• 3/4 cup sugar
• 1/8 tsp salt
• 1 cup sour cream
• 1/4 cup natural applesauce
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp lemon juice
• 2 tsp lemon zest
• 2 cups blueberries (fresh or frozen)
• 2 scoops Unsweetened Goode Health

The Glaze

• 1 cup powered sugar
• 2 tsp lemon zest
• 3 Tbsp lemon juice

Directions

1. Preheat oven to 350°F. Line a 9x5 inch loaf pan with parchment paper or spray with non-stick spray and set aside. Rinse and pat the fresh blueberries dry.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate mixing bowl, lightly whisk together the sour cream, applesauce, eggs, vanilla, lemon juice (2 Tbsp), and lemon zest (2 tsp).
3. Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Gently fold 1 ½ cups of the blueberries into the batter. Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top. Bake for 55-70 minutes. Cool completely before removing from the pan and glazing.
4. For the Glaze: Place the powdered sugar and lemon zest (2 tsp) in a mixing bowl. Add enough lemon juice (start with 2 Tbsp)until it thickens. If the mixture gets too thin, you can add a bit more powdered sugar. Spread the glaze over the top of the cooled bread. Store wrapped in the refrigerator for up to 1 week.