3/4cupsour cream or yoghurtcan use coconut yoghurt
1/4cupmilk or almond milk
1/2cupvegetable or melted coconut oil
1.5cupsblueberriesfresh or *frozen
Glaze - Optional
Decoration - Optional
Preheat the oven to 180c/350f. Grease a 2lb/900g loaf tin and line with two long strips of parchment paper that hang over the edges, these will serve as handy handles to lift your loaf out of the tin!
In a large bowl, mix together the flour, salt, baking powder and sugar.
In a small bowl, mix 1 tbsp of the flour with the blueberries and set aside.
In another bowl, whisk together the eggs, milk, sour cream, vanilla and oil.
Fold the wet ingredients in to the dry.
Fold the blueberries gently in to the mix and then pour in to the prepared pan. Smooth and spread out evenly in the pan.
Bake for 60 minutes, or until a toothpick inserted comes out clean. If your loaf starts to brown too much on the top and isn't cooked through, tent some foil over the top and continue cooking.
Allow to cool in the pan for 10 minutes before lifting out and cooling on a wire rack.
Once the cake is completely cool, whisk the icing sugar and lemon juice together in a bowl. Place a piece of foil or paper towel under the rack or things will get messy! Pour over the cake evenly and allow to drip off and set. Alternatively, squeeze over some lemon juice or drizzle over some yoghurt for a less sweet option.
Add toppings for decoration if desired and serve.
Keep in an airtight container for 3 days. You can also freeze slices of this without the glaze or toppings.