Orange Blueberry Loaf with Buttery Orange Glaze

Ingredients

• 3 tablespoons (10g) orange zest, finely grated (from 1 large navel orange)
• 1 ⅓ cups (266g) white granulated sugar
• 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
• 3 tablespoons (42g) unsalted butter, super soft
• 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
• 1 1/2 teaspoon (4g) vanilla extract
• 2 large (100g) eggs, room temperature
• 6 tablespoons (86g) full-fat sour cream, room temperature
• ½ cup (118g) water, room temperature
• 2 ¼ cups (270g) all-purpose flour, unbleached or bleached
• 1 ½ teaspoons baking powder
• 1 cup (135g) frozen blueberries, (wild blueberries if possible)
• 2 teaspoons (5g) all-purpose flour, bleached or unbleached
• about ½ cup (100g) of orange juice (usually from one orange, this doesn’t need to be exact)
• ¼ cups (50g) white granulated sugar (plus more if needed)
• Zest of one extra orange (optional, for candied zest garnish)
• 1 cup (113g) powdered sugar
• 2 tablespoons (28g) unsalted butter, softened
• 2 tablespoons (30g) of orange soaking syrup, from above