Blueberry Muffin Loaf

Ingredients

• 3/4 cup (150g) granulated sugar
• 1/4 cup (56g) vegetable oil
• 2 eggs, room temp
• 1 cup (240g) full-fat sour cream/greek yogurt, room temp
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla
• 1 2/3 cups (210g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tbsp cornstarch (optional for softness)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup blueberries tossed with ~1-2 tsp flour
• + Extra blueberries for topping
• 1/2 cup (60g) flour (for the streusel)
• 1/4 cup (50g) brown sugar, packed (for the streusel)
• 1/4 cup (56g) cold unsalted butter, cubed (for the streusel)
• 1/2 tsp cinnamon (for the streusel)
• Pinch of salt (for the streusel)
• 1/2 cup (60g) powdered sugar (for the glaze)
• 1-2 tsp lemon juice (for the glaze)

Instructions

1. Mix streusel ingredients until crumbly. You can use your hands to break up the butter or a pastry blender/cutter.
2. Chill while you make the batter.
3. Preheat oven to 350°F (175°C) and grease/line a 9x5 loaf pan.
4. In a large bowl, whisk together sugar, oil, and eggs until smooth.
5. Add sour cream, lemon juice, zest, and vanilla. Mix until combined.
6. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
7. Fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
8. Gently fold in the blueberries.
9. Pour batter into the pan. Top with extra blueberries and sprinkle the streusel all over the top.
10. Bake 50-60 min or until a toothpick comes out mostly clean/with a few moist crumbs. Cool completely before drizzling with lemon glaze.