Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tbsp All-purpose flour (for coating berries)
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 1 cup (200g) Granulated sugar
  • 1 cup (245g) Full-fat sour cream
  • 0.5 cup (120ml) Neutral oil
  • 2 Large eggs, room temperature
  • 2 tbsp Fresh lemon zest
  • 1 tbsp Fresh lemon juice
  • 1 tsp Pure vanilla extract
  • 1.5 cups (225g) Fresh blueberries
  • 1 cup (120g) Powdered sugar, sifted
  • 3 tbsp Fresh lemon juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. Toss blueberries with 1 tablespoon of flour. In a large bowl, rub lemon zest into granulated sugar until fragrant.
  2. Whisk the sour cream, oil, eggs, 1 tablespoon lemon juice, and vanilla extract into the lemon-sugar mixture until smooth and emulsified.
  3. In a separate bowl, sift the remaining flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
  4. Gently fold in the flour-dusted blueberries. Pour batter into the prepared pan and bake for 55–65 minutes or until a skewer comes out clean.
  5. Cool in the pan for 10 minutes, then move to a wire rack. Whisk powdered sugar and 2-3 tablespoons lemon juice together and drizzle over the warm loaf.