½tspcoarse Kosher salt(if using table salt, use half the amount)
2large eggs,lightly beaten
½cupfull fat sour cream
1tsplemon extract or lemon paste
¼cupfresh lemon juice(from 1 large lemon)
1cupfresh (not frozen) blueberries
1 ½cupspowdered sugar
2 ½ - 3tbspfresh lemon juice
fresh blueberries, for decoration
Preheat the oven to 325 F. Line a standard sized loaf pan with a sheet of non-stick baking paper or parchment paper, so that the paper hangs over two sides. The paper serves as a "sling", making it easy to lift the cake out of the pan. Lightly spray with non-stick baking spray.
In a bowl, measure the sugar, then zest the lemon over the sugar. Use your fingers to rub the lemon zest into the sugar until moistened.
Add the flour, baking powder and salt, then whisk together with the sugar to make sure everything is well distributed.
In a separate bowl, whisk together the eggs, sour cream, melted butter, vanilla extract, lemon extract and lemon juice until well combined.
Add the dry ingredients to the wet, and use a spatula to stir everything together until there are just a few streaks of flour remaining. Add the blueberries and fold them in until distributed throughout the batter and there are no more streaks of flour.
Pour the batter into the pan. Bake the cake on the center oven rack for about 60 minutes, until a cake tester or sharp knife comes out clean, and the top of the cake is light golden brown.
Cool the cake in the pan for 20 minutes, then gently lift the cake out (using the paper) and set on a cooling rack. Cool for at least 2 hours.
In a bowl, whisk together the powdered sugar and lemon juice until smooth and thick. Spoon the icing over the cooled cake, letting it drip over the sides.
Before the icing sets, decorate the top with fresh blueberries, if desired.
Store leftover cake in an airtight container at room temperature for up to 2 days.
Keyword Blueberry, High Altitude, Lemon, Loaf Cake