Sour Cream Blueberry Loaf

I know it’s early in the season, but I spotted some plump blueberries at the market and I knew they’d be perfect in a loaf cake. Blueberries baked along with sour cream, lemon juice and zest makes for a moist, tasty cake, topped with a lemon glaze.

• 2 cups + 2 teaspoons flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2 tablespoons lemon juice
• zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 cup blueberries

Glaze:

• 1 cup confectioners sugar
• 2 tablespoons lemon juice

1. Preheat oven to 350º. Grease a 9″ x 5″ loaf pan and line with parchment paper.
2. Toss blueberries with 2 teaspoons of flour, set aside.
3. In a small bowl, whisk flour, baking powder, and salt.
4. In a stand mixer with the paddle attachment, beat sugar and eggs for 3 to 5 minutes, until light and fluffy.
5. Add the sour cream, oil, lemon juice, lemon zest, and vanilla. Mix in the flour until just combined, and fold in blueberries.
6. Bake for 45 to 55 minutes, until a toothpick inserted comes out clean. Let cool completely on a wire rack.
7. Whisk the confectioners sugar and lemon juice, and drizzle over cooled cake.