Packed full of blueberries and zingy lemon
Preheat the oven to 180C then grease and line a 1lb loaf tin with baking paper.
In a large bowl stir the flour and sugar together, then add the oil, sour cream, eggs, vanilla and lemon zest and stir it all together until just combined (a few lumps are good)
Fold in 100g blueberries and pour the mixture into the prepared loaf tin.
Scatter over the remaining blueberries, then bake for about 1 hour, or until golden and a skewer comes out clean.
Remove from the oven then cool in the tin for 10 minutes. When cooled slightly gently ease it out of the tin and leave to cool on a wire rack.
Mix together the icing sugar and lemon juice until smooth, then pour across the top of the cooled loaf.
Scatter over some blueberries and lemon zest and serve in slices.