Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Nothing is as good as fresh baked bread. We had some leftover blueberries that needed to be used, so a quick and easy way to use them up is by baking bread. This has just the right amount of lemon and blueberries and the glaze is to die for! I doubled the recipe so I could give one loaf to my sister-in-law and brother-in-law as a housewarming gift. My son enjoyed "helping" and thankfully all the ingredients made it in and were properly measured! Such fun to see him get so excited about helping his mommy cook.

Lemon Blueberry Bread with Lemon Glaze

Makes 1 loaf

Bread Ingredients:

• ¼ cup vegetable oil
• 2 tablespoons lemon juice
• 2 eggs
•  ½ cup milk
• 1 ½ cups flour
•  2 teaspoons baking powder
• ¾ cup sugar
• 1 teaspoon salt
•  1 tablespoon lemon zest (optional)
• 1 cup blueberries, fresh or frozen

 Glaze:

• ½ cup powdered sugar
• 1 tbsp. lemon juice
• ¼ tsp. vanilla

Preheat oven to 350 degrees. Beat eggs and milk together. Stir in oil and lemon juice. Add flour, baking powder, sugar and salt and mix until well combined. Fold in lemon zest and blueberries. Pour batter into greased loaf pan. Bake for 45-50 minutes or until toothpick comes out clean. Cool in pan for 20-30 minutes, then remove from pan to cooling rack to cool completely. Mix powdered sugar, lemon juice and vanilla together and pour over bread. Let glaze harden. Enjoy!

Katherine Bougie