Blueberry Loaf

• FOR THE LOAF
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 lemon, zested and juiced until you have 1.5 tsp of juice
• 1/4 cup butter, melted
• 1/4 cup neutral oil, such as canola or sunflower
• 2/3 cup sour cream
• 2 eggs
• 2 tsp vanilla
• 1/2 tsp kosher salt
• 1 3/4 cup flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/3 cup blueberries, tossed in 2 tsp flour
• FOR THE STREUSEL TOPPING
• 2 tsp powdered sugar
• 3 tbsp butter, melted
• 1/3 cup light brown sugar
• 1/4 cup rolled oats
• 1/2 cup flour
• 1/4 tsp kosher salt
• 1 tsp vanilla

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper. Combine flour, baking soda, and baking powder in a small bowl. Wash the blueberries, dry them, and toss them with 2 tsp (10 ml) flour.

2. 2

   Add 1/2 cup (100 g) sugar and 1/4 cup (50 g) brown sugar to the bowl. Grate lemon zest into the sugar and rub it with your fingers to release the fragrant oils from the lemon peel. Add 2 tsp (10 ml) vanilla, 1 1/2 tsp (7.5 ml) lemon juice, 2/3 cup (160 ml) sour cream, 1/4 cup (60 ml) oil, and 2 eggs. Whisk liberally until homogenous. Slowly pour in the cooled melted butter and whisk until combined well.

3. 3

   Sift in the flour mixture and gently fold it with a large rubber spatula—don't overmix. Fold in most of the blueberries, leaving about 25% behind. Spread the batter into the prepared pan and top with the remaining blueberries.

4. 4

   Combine all the streusel ingredients together except the butter. Slowly pour in the butter and mix it in. Clump the streusel together with your fingers to make chunky crumbs. Spread it over the prepared loaf.

5. 5

   Bake in the preheated oven for about 57–62 minutes, until a skewer inserted in the middle comes out clean. Allow it to cool in the pan for a bit, then remove it from the pan and finish cooling on wire racks. Dust lightly with powdered sugar.