Blueberry Lemon Loaf

This recipe adapted from Baker Bettie combines blueberries, lemon and a tart glaze.

Ingredients:

For the loaf:

1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
1 cup granulated sugar
1/8 tsp. kosher salt
1 cup Tofutti sour cream
¼ cup grapeseed/coconut/olive oil
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 tbsp. lemon juice, freshly squeezed
2 tsp. lemon zest
2 cups fresh blueberries, divided

For the glaze:

1 cup confectioners’ sugar
2 tsp. lemon zest
2-4 tbsp. lemon juice, freshly squeezed

Directions:

Preheat the oven to 350F and line a 9×5-inch loaf pan with parchment paper sprayed with cooking spray.

In a large bowl, combine the flour, baking powder, sugar, and salt.

In the bowl of a food processor fitted with the steel blade, process the sour cream, oil, eggs, vanilla, lemon juice, and zest.  

Add the flour mixture and pulse until just combined. The batter will be thick.

Fold in 1 ½ cups blueberries and transfer to the loaf pan.

Scatter the remaining ½ cup blueberries over the top of the loaf.

Bake for 65 minutes.

Once the cake has cooled, combine the confectioners’ sugar and lemon zest in a bowl. Add lemon juice until the consistency is thick but pourable.

Pour glaze on top of cake.