Categories: Breads, Cakes

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 1 3/4 cups fresh blueberries (I used more.)
• 2 eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup sour cream
• Juice and zest of 1/2 lemon
• -
• Glaze:
• Juice and zest of 1/2 lemon
• 1 cup powdered sugar

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, stir together flour, baking powder, cinnamon, sugar, salt and 1 1/2 cups blueberries. (Save the other 1/4-1/2 cup for the top.)

3. In a small bowl, whisk together the eggs, oil, vanilla, sour cream and juice and zest of 1/2 lemon.

4. Pour the liquid ingredients into the dry ingredients. Stir until combined. (I used a hand mixer on low to mix together.)

5. Pour batter into a lightly oiled loaf pan. (I used two 7×3×2 1/2 pans.)

6. Sprinkle remaining blueberries on top.

7. Bake for 50-60 minutes if using the larger (only one) loaf pan. Adjust time accordingly for the smaller pans. Bake until toothpick comes out clean when poked into the middle.

8. Cool Completely before removing from the pan and glazing.

9. FOR THE GLAZE: In a small bowl, place the juice and zest of 1/2 lemon. Whisk in powdered sugar. Add more or less to desired consistency. Drizzle over baked and cooled bread.

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