Ingredients

The following ingredients have 12 Servings
  • 1 1/3 cup all-purpose flour, measured then sifted
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup sour cream or Greek yogurt
  • 1/3 cup oil
  • 1 cup fresh blueberries
  • 1 tsp all-purpose flour
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 2 Tbsp cream cheese, room temp
  • 1/4 cup powdered sugar
  • 1 tsp lemon juice
  • powdered sugar, optional

Instruction

  • Preheat oven to 350°F.
  • Line a loaf pan with parchment paper and butter or coat with nonstick baking spray and lightly dust with flour.
  • In a bowl add the blueberries and gently coat with the 1 tsp flour. Set aside.
  • In a bowl, combine the flour, baking powder, salt. Set aside.
  • Separate egg whites from egg yolks. Place egg whites in one bowl and egg yolks in another.
  • On high speed, with a mixer, beat egg whites until soft peaks form. Slowly add sugar, continue beating until stiff peaks form.
  • Add sour cream, lemon zest, lemon juice and oil to the egg yolks. Beat until well incorporated and the mixture gains some volume, about 2 minutes. (You can use the same whisks as you did for the egg whites, no need to wash them).
  • Pour egg yolk mixture in egg whites/sugar. On low-speed beat just until everything is combined.
  • Add flour mixture in two parts. Add half the flour beat on low-speed, add remaining flour and beat again until well combined.
  • Pour 2/3 of the mixture into your pan. Add 1/3 of the blueberries. Pour remaining mixture and spread evenly. Add remaining blueberries.
  • Bake 40-55 minutes. Check center of loaf with a toothpick. If it comes out clean, the cake it ready.
  • Once loaf cools a bit, remove from pan and set on a baking rack to completely cool.
  • Beat all the ingredients for the glaze. Either spread glaze over the entire loaf or place in drizzle over the loaf.
  • Enjoy, friends.