BLUEBERRY LEMON YOGURT LOAF

Steps:

• Preheat the oven to 350° F and spray a 9x5-inch loaf pan with nonstick cooking spray. In a large mixing bowl, whisk the flour, baking powder and salt together. In a medium mixing bowl, stir together the yogurt, sugar, applesauce, vanilla, eggs, zest and lemon juice. Stir the wet ingredients into the dry ingredients. In a small mixing bowl, toss the blueberries in the reserved 1 tablespoon of flour, then gently fold these into the batter. Pour the batter into the prepared loaf pan, and bake for 35-45 minutes, depending on your oven. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. If not, reset the timer in 5-minute intervals. When it comes out of the oven, allow the loaf pan to rest for 10 minutes on a cooling rack before flipping it out of the pan. While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl. Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces.