Lemon Glazed Blueberry Tea Bread

A delicious breakfast bread using fresh not frozen blueberries.  The added lemon makes it extra tasty.

2 cups flour
1 tablespoon baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoons fresh lemon zest
1 1/2 cups fresh blueberries
2 teaspoons fresh squeezed lemon juice 
3 tablespoons vegetable oil
2 large eggs
1 cup milk

Glaze:

2 tablespoons fresh lemon juice
1/4 cup sugar
1 teaspoon fresh lemon zest

Combine flour, sugar, baking powder and salt.  Stir in blueberries and the lemon zest.

In another bowl, beat eggs, add milk, oil and lemon juice.  Stir into the dry ingredients mixture, just until moistened.

Pour into a greased 9 x 5 loaf pan.  Bake at 350 degrees for one hour or until toothpick tests clean.

Prepare glaze by combining all ingredients.   After removing from the oven, while still warm, brush or drizzle the glaze over the bread.

Let cool for 10 minutes, remove to wire rack to cool completely.