Ingredients:
- 1/2 cup vegetable oil, plus more for the pan
- 1 cup sugar
- Zest of 3 lemons, plus 5 tbsp. lemon juice
- 1/2 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 4 drops yellow liquid food coloring
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 cups plus 1 tbsp. flour
- 1 1/2 cups fresh blueberries
- 2 cups powdered sugar
- 2 tbsp. butter, melted
Directions:
- Preheat the oven to 350 F. Grease a 9-by-5-inch loaf pan with oil and set aside.
- Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors.
- Whisk in the sour cream, eggs, ½ cup oil, 2 tablespoons of the lemon juice and food coloring until smooth.
- In a medium bowl, whisk together the baking powder, baking soda, salt and 2 cups of the flour.
- In another medium bowl, toss the blueberries with the remaining 1 tablespoon flour and set aside.
- Fold the flour mixture into the egg mixture until just combined. Fold in the blueberries.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula.
- Bake until golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes, covering with foil to prevent excess browning after 40 minutes.
- Let cool in the pan for 10 minutes and then place a wire cooling rack over the pan and flip to remove the bread. Place the bread right-side up and let cool completely, about 1 hour.
- Meanwhile, in a medium bowl, stir together the powdered sugar, butter and remaining 3 tablespoons lemon juice. Add water, 1 teaspoon at a time, until a thick, but pourable consistency is achieved.
- Pour the glaze over the cooled loaf, allowing it to drip down all sides.
- Let sit for 30 minutes to set before slicing and serving.
