Lemon Blueberry Crumble Loaf

Ingredients

• 2/3 cup all-purpose flour (80g) (for the crumble)
• 1/4 cup + (for the crumble)
• 1 tbsp granulated sugar (60g) Pinch of salt (for the crumble)
• 31/2 tbsp unsalted butter (for the crumble)
• 1 cup granulated sugar (200g) Zest of (for the crumble)
• 2 lemons (for the crumble)
• 2 large eggs (for the crumble)
• 1 yolk (for the crumble)
• 2/3 cup sour cream (150g) (for the crumble)
• 1/3 cup + (for the crumble)
• 1 tbsp whole milk (90g) (for the crumble)
• 1/2 cup neutral oil (110g) (for the crumble)
• 2 tbsp lemon juice (30g) (for the crumble)
• 1 tsp vanilla extract (for the crumble)
• 2 cups + (for the crumble)
• 1 tbsp all-purpose flour (250g) (for the crumble)
• 2 tbsp cornstarch (15g) (for the crumble)
• 2 tsp baking powder (for the crumble)
• 1/4 tsp baking soda (for the crumble)
• 1/2 tsp salt (for the crumble)
• 11/4 cups wild blueberries (180– (for the crumble)
• 200g) (for the crumble)
• 1 tbsp all-purpose flour for tossing blueberries (8g) lemon (for the crumble)
• 1 cup powdered sugar (120g) 11/2– (for the glaze)
• 2 tbsp lemon juice (22– (for the glaze)
• 30g) (for the glaze)
• 1 tbsp heavy (for the glaze)
• 1 tsp vanilla bean paste instructions preheat oven to 425°f (220°c) (for the cream)
• 1 tbsp flour and set aside (for the cream)

Instructions

1. Melted (50g) loaf
2. Line a 9x5-inch loaf pan with parchment paper
3. Make the crumb topping by combining the flour, sugar, salt, and melted butter until large crumbs form
4. Refrigerate while preparing the batter
5. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt
6. Whisk in the eggs, sour cream, milk, oil, lemon juice, and vanilla until smooth
7. ( i used skyr but greek yogurt or sour cream works too ) add the wet ingredients to the dry ingredients and fold until just combined
8. Gently fold in the blueberries
9. Transfer the batter to the prepared loaf pan, sprinkle generously with the crumb topping
10. Bake at 425°f (220°c) for 8 minutes, then reduce the oven temperature to 350°f (175°c) without opening the oven door
11. Allow the loaf to cool
12. Whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled loaf