Ingredients
Cooking spray
2 c. plus 2 tbsp. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, softened
1 1/4 c. granulated sugar
Zest and juice of 1 large lemon
3 large eggs
1 tsp. pure vanilla extract
1/2 c. sour cream
1 1/2 c. blueberries
1/2 c. blueberries
Juice of 1 lemon
Pinch kosher salt
1 1/2 c. powdered sugar
Preparation
Step 1Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, combine 2 cups flour, baking powder, baking soda, and salt. Step 2In a large bowl using a hand mixer, beat butter, sugar, and lemon zest together. Add eggs, one at a time beating well after each addition, then add vanilla. Add dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.Step 3In a small bowl, toss blueberries with remaining 2 tablespoons flour. Fold into batter. Step 4Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool 20 minutes, then invert onto a cooling rack to let cool completely. Step 5Make glaze: In a small pot over medium heat, add blueberries, lemon juice, and a pinch of salt. Cook until blueberries are completely soft and bursting, about 5 minutes. Stir occasionally, smashing blueberries with the back of a wooden spoon. Step 6Strain through a fine mesh strainer into a medium bowl, pressing as much juice out as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken glaze as needed or add a little more lemon juice to thin if needed. Step 7Pour glaze over cooled cake. Let harden for 15 minutes before slicing.
Have you made this yet? Let us know how it went in the comments below!
