Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan thoroughly.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the lemon zest and blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and lemon juice until smooth. Drizzle the icing over the cooled cake.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg