1 cup granulated sugar
⅔ cup Meyer Lemon Olive Oil
3 large eggs
½ cup buttermilk
3 tablespoons lemon juice
1 teaspoon vanilla
1¾ cups gluten-free, all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons poppy seeds
1 cup fresh blueberries
¾ cup powdered sugar
1 teaspoon blueberry balsamic vinegar
2 to 3 teaspoons lemon juice
Preheat your oven to 350 degrees.
Measure and combine your dry ingredients in a mixing bowl.
Add olive oil and sugar together and whisk together. Add eggs one at a time. Then, add lemon juice and vanilla and mix until just combined.
Alternate adding the dry ingredients and the buttermilk and mix until just combined. Add the poppyseeds. Fold in the blueberries.
Grease your loaf pan and add the batter into the pan. Bake for 45 minutes to 1 hour. Cool.
Combine ingredients for the glaze and mix until combined, until no lumps of powdered sugar remain. Drizzle glaze over loaf.