BLUEBERRY LEMON LOAF CAKE

Directions for the cake:

• Preheat oven to 350°F.
• Grease and line a 9 x 5-inch loaf pan with parchment paper, allowing the short sides to extend two inches past the sides for easy removal of the loaf once baked. Set aside.
• In a bowl, beat sugar with lemon zest.
• NOTE: “Massage” the zest for it to release its oils.
• Mix butter with sour cream until light and fluffy, for about 2 minutes.
• Add one egg at a time, scraping down bowl in between each addition.
• Add Vainilla Molina and mix until well combined.
• In another bowl, whisk 2 cups of flour, baking powder and salt together.
• Add flour mixture to the sugar-lemon mix, alternating with whole milk and sour cream and combine on low speed.
• Mix blueberries with remaining 2 tbsp of flour. Gently fold into the batter using a spatula. Do not overmix.
• Transfer batter to a prepared loaf pan.
• Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
• NOTE: If the cake is browning too quickly on top, cover loosely with aluminum foil.
• Remove from oven and let it cool for 15 minutes.
• Use parchment paper to remove the loaf and cool completely on a wire rack before adding the glaze.

Directions for the glaze:

• Whisk powdered sugar, milk and Vainilla Molina until smooth and runny.
• To thicken the glaze, add a tbsp of Greek yogurt.
• If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
• Drizzle over the cooled cake and enjoy!