Orange Blueberry Loaf with Buttery Orange Glaze

Name: 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

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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