Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs (room temperature)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from ~2 lemons)
- 2 tsp vanilla extract
- 1½ cups fresh blueberries + 1 tbsp flour (for coating)
- 1 cup powdered sugar (sifted)
- 2 – 3 tbsp fresh lemon juice for glaze
- 1 tsp lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 loaf pan, lining it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, combine vegetable oil, sugar, sour cream or yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
- Mix wet ingredients into dry ingredients gently until just combined.
- Toss blueberries in flour; fold them into the batter carefully.
- Pour into the prepared pan and bake for 55–65 minutes or until a toothpick comes out clean.
- Cool slightly before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 19g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg