Gather all the wet ingredients in a big basin and stir to combine.
Gather all the wet ingredients in a big basin and stir to combine.
The dry components should be added gradually.
Combine the blueberries and flour in a separate basin; then, gradually mix the two ingredients into the batter.
Once the pan is ready, pour in the batter.
Keep baking for 50 to 55 minutes. You can tell when bread is done when a toothpick comes out clean.
Take it out of the oven and set it aside to cool for ten minutes.
Let the loaf cool on a cooling rack after removing it from the pan.
Dissolve the powdered sugar in the lemon juice in a small saucepan over low heat. Lower heat and simmer for three minutes.
Insert a toothpick into each corner and crevice of the bread to create holes.
Apply the lemon syrup over the top and sides with a pastry brush.
Wait 15 minutes before cutting and serving.
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