Sour Cream Blueberry Bread with Lemon Glaze

Ingredients

• 210 grams (1 3/4 cups) all purpose flour
• 2 teaspoons baking powder
• 200 grams (1 cup) granulated sugar
• 1/8 teaspoon salt
• 240 grams (1 cup) sour cream, room temperature
• 56 grams (1/4 cup, 60 milliliters) oil, any neutral oil like canola, vegetable, grapeseed, safflower, etc
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons (30 milliliters) lemon juice
• 2 teaspoons lemon zest
• 300 grams (2 cups, 1 pint) fresh or frozen blueberries, divided
• 120 grams (1 cup) powdered sugar
• 2 teaspoons lemon zest
• 2-4 tablespoons (30-60 milliliters) lemon juice

Instructions

1. 1

   Preheat oven to 350°F/175°C. Line a 9x5 inch...: Preheat oven to 350°F/175°C. Line a 9x5 inch (22x12 cm) loaf pan with parchment paper or spray with non-stick spray and set aside.

2. 2

   Rinse and pat the fresh blueberries dry. If...: Rinse and pat the fresh blueberries dry. If using frozen, no need to thaw but lightly toss in extra flour before adding to the batter.

3. 3

   In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour (210 grams/ 1 ¾ cups), baking powder (2 teaspoons), sugar (200 grams/ 1 cup), and salt (? teaspoon).

4. 4

   In a separate mixing bowl, lightly whisk together...: In a separate mixing bowl, lightly whisk together the sour cream (240 grams/ 1 cup), oil (56 grams/ ¼ cup), eggs (2 large), vanilla extract (1 teaspoon), lemon juice (2 tablespoons), and lemon zest (2 teaspoons).

5. 5

   Pour the liquid ingredients into the dry ingredients...: Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix. Gently fold about 225 grams (1 ½ cups) of the blueberries into the batter.

6. 6

   Pour the batter into the loaf pan and...: Pour the batter into the loaf pan and sprinkle the remaining blueberries (about 75 grams/ ½ cup) over the top.

7. 7

   Bake for 55-70 minutes until a toothpick comes...: Bake for 55-70 minutes until a toothpick comes out of the middle with a moist crumb.

8. 8

   Cool completely on a cooling rack before removing...: Cool completely on a cooling rack before removing from the pan and glazing.

9. 9

   Place the powdered sugar (120 grams/ 1 cup)...: Place the powdered sugar (120 grams/ 1 cup) and lemon zest (2 teaspoons) in a mixing bowl.

10. 10

    Add enough lemon juice (start with 2 tablespoons/30...: Add enough lemon juice (start with 2 tablespoons/30 milliliters) to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.

11. 11

    Spread the glaze over the top of the...: Spread the glaze over the top of the cooled bread. Store loosely wrapped in the refrigerator for up to 1 week.