One-Bowl Lemon-Blueberry Loaf

Norma’s Notes

• If you like the flavour of lemon, this recipe is for you!
• The loaf is moist and easy to slice.
• Use parchment paper as indicated.
• I cut it into three parts, wrap each section and put them in a large plastic bag. I freeze them and take out what I need for breakfast or coffee time with guests. 
• You can't stop at just one slice. It's delicious!

Ingredients 

zest from 2 lemons
1 cup white sugar
1/2 cup extra-virgin olive oil or vegetable oil
1 teaspoon vanilla extract
2 large eggs
2 tablespoons freshly squeezed lemon juice
1/2 cup sour cream
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2 cups fresh or frozen blueberries
1 tsp white sugar for sprinkling

Directions

1. Heat the oven to 350ºF.
2. Grease an 8 1/2 – x – 4 1/2-inch loaf pan. 
3. Line pan with a sheet of parchment paper that extends up and over the long sides of the pan.
4. Mix the lemon zest into the granulated sugar until fragrant. 
5. Whisk in the oil and vanilla. 
6. Whisk in the eggs and then the lemon juice and sour cream. 
7. Add the baking powder and salt and mix. 
8. Gently fold in the flour. 
9. Fold in 1 cup of the blueberries. 
10. Scrape the batter into the pan, then arrange the remaining 1/2 cup of berries over the top of the loaf, pressing down gently.
11. Sprinkle with sugar and bake for 50 - 60 minutes, rotating at the halfway point. Loaf is done when knife comes out clean. 
12. Let cool in the pan for about 20 minutes.
13. Lift the loaf out using the parchment paper overhang and transfer it to a rack. 
14. Let cool to room temperature before slicing. 

Freezes well.

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