Blueberry Lemon Loaf

 Its blueberry and lemon season.  My lemon tree is full of beautiful fruit as well as my orange tree. ( I will have to get inspired for orange recipes also).  Blueberries are available now in the stores.  These two flavors go together perfectly, so I looked on Pinterest for a recipe to try.  I found one that was an adaption of Ina Garten's, and then I had to do some more adapting of my own.  So here it is.  Can I also say that my husband John has eaten half of it already.  So, I'd say it was a major hit.

 I'm working on learning to take better pictures and do some food styling.  I've been reading other peoples blogs and getting some education along the way.

Blueberry-Lemon Loaf
Ingredients:
1 1/2 c flour (or whole wheat) +1 Tbsp
2 tsp baking powder
1/4 tsp salt
1 c 0% plain Greek yogurt
1 c sugar (or 3/4 c honey)
3 large eggs (you can substitute 1 Tbsp of ground flax seed and 1 Tbsp water, per egg)
2 tsp grated lemon zest (approx. 2 lemons)
1/2 tsp vanilla
1/2 c oil  (or apple sauce)
1 1/2 c blueberries
 (I am listing some healthy alternatives to the sugar, white flour, oil and eggs..... if your diet requires it)

Preheat oven to 350 oF
Grease and flour a loaf pan
mix wet ingredients first then add the dry
In a separate bowl, mix the blueberries very gently with the 1 Tbsp of reserved flour. 
Then gently fold the blueberries into the batter.
Place mixture into loaf pan and bake for 50 - 55 mins. 
Test with a tooth pick, if it comes out clean.
Cool in pan on a rack. 

Soaking Syrup
1/3 c fresh lemon juice
1/3 c sugar

Heat the syrup ingredients in a microwaveable cup for 45 seconds and stir.
While the loaf is cooling, poke holes all over the surface with a toothpick or something larger.
Pour the soaking syrup all over the loaf.  It will absorb completely.
Once the loaf is cooled, remove from pan to a plate, and serve.

 Let me know how  you like it.