Name: Lemon Blueberry Cake with Lemon-Zest Glaze
Ingredients: Butter, for greasing pan; 2 large eggs; 2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for dusting pan; 1 1/2 cups granulated sugar; 1/2 cup canola oil; 1/2 cup sour cream; 1 teaspoon vanilla extract; 2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided, plus more zest for garnish; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt, divided; 6 ounces fresh blueberries (about 1 3/4 cups); 1 1/2 cups (about 6 ounces) plus 2 tablespoons powdered sugar; 3 tablespoons whole milk

Ingredients

Butter, for greasing pan
2 large eggs
2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for dusting pan
1 1/2 cups granulated sugar
1/2 cup canola oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided, plus more zest for garnish
1/2 teaspoon baking soda
3/4 teaspoon kosher salt, divided
6 ounces fresh blueberries (about 1 3/4 cups)
1 1/2 cups (about 6 ounces) plus 2 tablespoons powdered sugar
3 tablespoons whole milk

Steps

reheat oven to 350°F. Grease a 9- x 5-inch loaf pan with butter, and dust with flour, knocking the excess out of the pan. Beat eggs, flour, sugar, oil, sour cream, vanilla, lemon zest, baking soda, and 1/2 teaspoon of the salt with a hand mixer on medium-low speed until combined and smooth, about 2 minutes. Fold in blueberries. Pour into prepared loaf pan; smooth top. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 15 minutes. Let cool in pan 20 minutes. Carefully remove cake from pan; transfer to a wire rack, and let cool completely, about 2 hours.
Whisk together powdered sugar, milk, lemon juice, and remaining 1/4 teaspoon salt in a bowl. Pour evenly over cooled cake. Garnish with additional lemon zest.