Blueberry Lemon Loaf

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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.

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In the bowl of a food processor fitted with the steel blade, process the sour cream, oil, eggs, vanilla, lemon juice, and zest.   IMG_3326.jpg

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

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

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

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Bake for 65 minutes.

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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.

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Pour glaze on top of cake.

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