Ingredients
Scale
- 1 1/2 cups plus 2 tbsp (211g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 1 cup (207g) sugar
- 2 large eggs, divided
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 6 tablespoons (86g) sour cream
- 1 1/4 cups (173g) fresh blueberries, washed and dried
- Lemon Icing: 1/2 cup (58g) powdered sugar, 1/2 tbsp fresh lemon juice, 1/2 tbsp milk
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, oil and sugar together on medium-high speed until light and fluffy, about 4-6 minutes. Scrape the sides as needed.
- Add the egg yolks one at a time, mixing until mostly combined after each. Add lemon juice, lemon zest, and vanilla extract and beat until well combined.
- Add half of the dry ingredients and mix until mostly combined. Add sour cream and mix until just combined. Add remaining dry ingredients and mix until just combined. Do not over mix. Set aside.
- Whip the egg whites on high speed until stiff peaks form. Gently fold into batter in two parts.
- Gently fold in blueberries. Pour batter into prepared pan and bake 50-60 minutes, or until toothpick comes out mostly clean.
- Cool 15 minutes in pan, then remove to cooling rack. For icing, mix powdered sugar, lemon juice, and milk. Drizzle over loaf.
Notes
- Use fresh blueberries for best texture.
- Store in an airtight container at room temperature for 1-2 days, then refrigerate if desired.
- Best served at room temperature.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian