• Heat oven to 350°F. Grease a 9″ x 5″ loaf pan, dust with flour, tap out excess.

Blueberry bread

• In a medium bowl, whisk together, flour, baking powder, and salt.
• In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil.
• Slowly add the dry ingredients to the wet. Stir until mixture is smooth.
• In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter.
• Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean.
• Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to glaze with lemon syrup.

Lemon Syrup

• Heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil.
• Remove from the heat and allow to cool for 10 minutes.

Glaze

• Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke holes in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf.
• Cool Completely before icing

Icing

• Mix powdered sugar with almond extract.
• Add water about a half a teaspoon at a time to make a thin icing.
• Drizzle over the top of the bread.
• Allow icing to set up before serving.