LEMON BLUEBERRY LOAF

recipe

INGREDIENTS

All-purpose flour 2 cups

Baking powder 1.5 tsp

Salt a pinch

Butter 100g

Sugar (granulated) 1 cup

Sour cream 1 cup

Eggs (large) 2

Lemon juice (fresh) 3 tbsp

Lemon zest 1 tbsp

Vanilla extract 1 tsp

Blueberries (fresh or frozen) 1 cup

All-purpose flour 2 tsp

Lemon glaze

Confectioners’ sugar 1 cup

Lemon juice (fresh) 3 tbsp

DIRECTIONS

* Preheat the oven to 180°C. Spray any medium-sized loaf pan available with non-stick cooking spray, line the pan with parchment paper, and set aside.

* For the loaf: In a large bowl, whisk the flour, baking powder, and salt together until well combined.

* In a separate mixing bowl, whisk the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract together until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

* In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, gently fold the blueberries into the batter.

* Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the centre comes out clean.

* Remove from the oven and allow to cool for about 30 minutes in the loaf pan. Carefully remove from the pan and transfer to a wire rack to cool completely.

* For the glaze: Once the loaf has cooled, whisk the powdered sugar and lemon juice together until fully combined. If the mixture is too thick, slowly add a little more lemon juice. You want the glaze to be thin enough to drizzle and be absorbed by the loaf. You may keep it thick if you prefer a crackly top.

* Drizzle the glaze on top of the loaf and spread it around. Set aside for 15 to 20 minutes and decorate with blueberries and thin lemon slices.