Blueberry Loaf with Lemon Cream Glaze

Recipe
1 3/4 Cups Self-Rising Flour
3 Large Eggs
1 Cup Sugar
1 Cup Sour Cream
1 Tsp Vanilla
1 Stick Butter (Don't be cheap and use margarine)
3 Tablespoon Vegetable Oil
2 Tsp Lemon Zest
1 1/2 Cups Fresh or Frozen Blueberries

Glaze
3 Tablespoons Lemon Juice
1 Cup Confectioners Sugar (sifted)
1 Tablespoon Real Cream

Directions
Preheat your oven to 350 degrees. Grease the sides and bottom of your loaf pan.
In a large bowl mix sugar, butter, and vegetable oil until it is all creamed together.  Add eggs, sour cream, vanilla, and lemon zest. Mix well.   Take two tablespoons of flour out of the measured flour and coat berries with it, then add remaining flour to the wet ingredients. Mix well and then stir in the berries gently until they are coated with the batter.  Pour in loaf pan and bake for 55 minutes or until a toothpick comes out clean.  
Prepare your glaze by mixing the lemon juice, cream, and sugar in a bowl. Set aside.
After cake is done, let it cool for 10 minutes then remove it from the pan and brush it with the glaze.  (Can also use toothpick and poke tiny holes on top of it so the glaze soaks into the cake) 

     Mine never fully gets to cool, because my little vultures are waiting on it when the sweet smell of it baking starts. I would not have it any other way. Love the Grands! 
​      Enjoy!