Lemon Blueberry Cake

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step—just quickly beat together the ingredients until smooth, then fold in the blueberries. Thanks to plenty of sour cream and minimal leavener, the cake bakes up rich and tender, ready for the final touch of a puckery lemon glaze topped with plenty of fresh lemon zest. To enjoy it as a breakfast cake, just skip the glaze.

Ingredients

  • butter, for greasing pan
  • 2 large eggs
  • 2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for dusting pan
  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided, plus more zest for garnish
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt, divided
  • 6 ounces fresh blueberries (about 1 3/4 cups)
  • 1 1/2 cups (about 6 ounces) plus 2 tablespoons powdered sugar
  • 3 tablespoons whole milk

Directions

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