• Place your Spiral Flexipat® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 350F/180C.

BLUEBERRY LEMON BREAD

• In a mixing bowl, whisk together all the dry ingredients (all-purpose flour, baking powder, sugar and salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the greek yogurt, Meyer Lemon Oil, vanilla bean paste and lemon zests. Mix until it is all incorporated. Fold the blueberries.
  
• Pour your preparation into the Flexipat®, flatten the batter if necessary with your spatula.
  

BAKE!

• Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min).  It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Blueberry Lemon Bread is out of the oven, let it completely cool down in the Flexipat®. Then, unmold onto your serving plate.

LEMON GLAZE

• When your Blueberry Lemon Bread has completely cooled down, prepare the Lemon Glaze.
• In a mixing bowl, whisk together the Powdered sugar with the Lemon Juice and zest using your Mini Whisk. Pour it right way on your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!