Ingredients
Scale
- 2 cups all-purpose flour 🌾
- 1 1/2 cups granulated sugar 🍚
- 1 tsp baking powder 🧪
- 1/2 tsp baking soda 🧪
- 1/2 tsp salt 🧂
- 2 large eggs 🥚
- 1 cup sour cream 🥛
- 1/2 cup vegetable oil (or melted butter) 🧈
- 1 tsp vanilla extract 🌸
- 1 1/2 cups fresh blueberries 🫐 (or frozen, do not thaw)
- Zest of 1 lemon 🍋
- 1 tbsp lemon juice 🍋
- For the glaze: 1 cup powdered sugar 🍬
- For the glaze: 2-3 tbsp lemon juice 🍋
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs with sugar until slightly pale. Add sour cream, oil (or melted butter), vanilla, lemon zest, and lemon juice; mix until smooth.
- Fold the dry ingredients into the wet mixture just until combined—do not overmix.
- Toss blueberries with a tablespoon of flour (from the measured amount) to prevent them from sinking, then gently fold them into the batter.
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30–35 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice to make a pourable glaze. Add more lemon juice for thinner glaze or more sugar for thicker glaze.
- Drizzle the lemon glaze over the cooled loaf and let it set for 10–15 minutes before slicing.
- Slice and serve: store leftover bread wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.