Lemon Blueberry Bread

This bread is very moist.   You can leave out the blueberries if you want.   You could substitute the blueberries with dried cranberries, raspberries, or blackberries.  You could add pecans or walnuts.   You can leave off the frosting.   It's going to be good no matter what.  

LEMON BLUEBERRY BREAD 

(1 loaf)

Bread Ingredients:

*1 1/2 cups all-purpose flour

*1 1/2 teaspoon baking powder

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/2 cup vegetable oil

*1 cup granulated sugar

*3 large eggs

*2 tablespoons lemon extract 

*1 cup sour cream

*1/2 cup fresh blueberries (I dust them with flour so they don't sink to the bottom of the bread)

Frosting Ingredients:

*4 ounces cream cheese, softened 

*2 tablespoons butter, softened

*zest from one lemon   

*2 tablespoons lemon juice, freshly squeezed

*1 cup powdered sugar

Bread Directions:

~Preheat oven to 350 degrees.

~Spray a 9x4 inch bread pan with cooking spray.

~In a large mixing bowl, mix oil, eggs, sugar, sour cream, and lemon extract until smooth.

~Add flour, baking powder, baking soda, and salt.

~Mix until just combined (do not over mix.  there will be lumps).

~Fold in blueberries.

~Pour batter into prepared pan.

~Bake for 45-50 minutes,  or until the top  is a light brown, and a toothpick inserted in the center comes out clean.

~Remove from oven and allow to cool completely before removing it from the pan.

Frosting Directions:

~In a large mixing bowl, cream butter, cream cheese and lemon zest until smooth.

~Slowly add powdered sugar and mixed until well incorporated. 

~Add lemon juice and mix until frosting is smooth.

~Spread over cooled bread.