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Ingredients:

1 1/2 C. + 1 tbs. all-purpose flour, dividedin half

2 tsp. baking powder

1/2 tsp. kosher salt

1 C. plain whole-milk yogurt-make sure it has no added sugar

1 C. Agave Nectar

3 large eggs

2 tsp. grated lemon zest (2 lemons)

1/2 tsp. pure vanilla extract

1/3 C. Canola oil

1 1/2 C. blueberries, fresh or frozen, thawed and rinsed

Directions

Preheat the oven to 350 degrees F. Butter bottom and sides of one 9 x 5-inch loaf pan or a baking dish and dust with bread flour. In a medium bowl, sift together the flour, salt, and baking powder and put aside for later. In a large bowl, mix together the sugar free yogurt, Agave Nectar, lemon zest, vanilla and canola oil using a whisk. Slowly whisk the dry ingredients in with the wet ingredients. In a separate bowl, mix the blueberries with the 1 tbs. of flour, and fold them into the batter. Try not to over mix. Pour the batter into the loaf pan and bake about 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove and let cool in the pans for about 10 minutes before removing loaf to a wire rack.

As the lemon blueberry bread is cooling, use a small saucepan on medium heat to make the lemon syrup. Mix together the lemon juice and Splenda until it's completely dissolved at which you will want to cook for 3 more minutes. Remove from the heat and set aside. While the lemon blueberry bread is still slightly warm, use a toothpick to poke holes around the entire loaf. Brush the bread with the lemon syrup and let it soak into the loaf then brush it with the syrup again. Let the lemon blueberry bread cool completely.

To make the lemon glaze use a small bowl and whisk together the Splenda and 3 tablespoons of the lemon juice. You may use less lemon juice but just make sure the mixture is thick but pourable. Pour the lemon glaze over the top of the bread and let it drizzle down the sides. Allow this to harden before serving which should be about 15 minutes.

Lemon Blueberry Bread

The Lemon Syrup:

1/3 C. fresh lemon juice

1/3 C. Splenda

The Glaze:

1 C. Splenda

3 Tbs. fresh lemon juice