Lemon Blueberry Bread

Ingredients

• 🫒1/2 cup, plus more for the pan vegetable oil
• •1 cup granulated sugar
• 🍋zest of 3 lemons lemon zest
• 🍋5 tablespoons lemon juice
• 🥛1/2 cup, at room temperature sour cream
• 🥚3, at room temperature large eggs
• •1/8 tsp (about 4 drops; optional) yellow liquid food coloring
• •1 1/2 tsp baking powder
• •1/2 tsp baking soda
• 🧂1/2 tsp kosher salt
• •2 cups plus 1 tablespoon all-purpose flour
• •1 1/2 cups (about 8 ounces) fresh blueberries
• •2 cups powdered sugar
• 🧂2 tablespoons, melted salted butter

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with oil and set aside.
2. 2In a large bowl, combine the granulated sugar and lemon zest, rubbing the zest into the sugar to release the oils and flavors. Whisk in the sour cream, eggs, ½ cup oil, 2 tablespoons of lemon juice, and food coloring (if using) until smooth.
3. 3In a medium bowl, whisk together the baking powder, baking soda, salt, and 2 cups of flour. In another medium bowl, toss the blueberries with the remaining 1 tablespoon flour and set aside.
4. 4Fold the flour mixture into the egg mixture until just combined. Gently fold in the blueberries.
5. 5Transfer the batter to the prepared loaf pan, smoothing the top. Bake until golden and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour 10 minutes, covering with foil after 40 minutes to prevent excess browning.
6. 6Let cool in the pan for 10 minutes, then flip onto a wire cooling rack to cool completely, about 1 hour.
7. 7In a medium bowl, stir together the powdered sugar, melted butter, and remaining 3 tablespoons lemon juice. Add water, 1 teaspoon at a time, until a thick but pourable consistency is achieved.
8. 8Pour the glaze over the cooled loaf, allowing it to drip down the sides. Let sit for 30 minutes to set before slicing and serving.