Ingredients:
For the Cake:
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, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup milk
1 cup fresh blueberries (or frozen, see tips below)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice (or milk, for a different flavor)
1 teaspoon lemon zest (optional, for added flavor)
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the sour cream (or Greek yogurt) and milk, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the blueberries, being careful not to overmix (this can cause the berries to burst and turn the batter blue).
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest if desired.
If the glaze is too thick, add more lemon juice or milk a little at a time until you reach the desired consistency.
Glaze and Serve:
Once the cake is completely cooled, drizzle the glaze over the top.
Let the glaze set before slicing the cake.
Serve:
Slice the cake into pieces and enjoy with a cup of tea or coffee.
Tips:
Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent them from bleeding into the cake.
Texture: For a lighter crumb, sift the flour and baking powder together before adding to the wet ingredients.
