Lemon Blueberry Bread

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• 1 2/3 cups all-purpose flour (scoop and level to measure)
  Ingredient note

  Source: 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp baking powder
  Ingredient note

  Source: 1 1/2 tsp baking powder
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt
• 1 1/4 cups fresh blueberries (*)
  Ingredient note

  Source: 1 1/4 cups (180g) fresh blueberries (*)
• 1 cup granulated sugar
  Ingredient note

  Source: 1 cup (200g) granulated sugar
• 1 Tbsp lemon zest
  Ingredient note

  Source: 1 Tbsp lemon zest
• 1/2 cup unsalted butter, (softened)
  Ingredient note

  Source: 1/2 cup (113g) unsalted butter, (softened)
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 1/2 tsp vanilla extract
  Ingredient note

  Source: 1/2 tsp vanilla extract
• 1/2 cup sour cream (**)
  Ingredient note

  Source: 1/2 cup (118g) sour cream (**)
• 2 Tbsp + 1 1/2 Tbsp fresh lemon juice
  Ingredient note

  Source: 2 Tbsp fresh lemon juice; Source: 1 1/2 Tbsp fresh lemon juice
• 3/4 cup powdered sugar
  Ingredient note

  Source: 3/4 cup (90g) powdered sugar

1. Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside.
2. In a medium mixing bowl whisk together flour, baking powder and salt.
3. Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tbsp of the flour mixture and toss to coat, set aside.
4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, lemon zest and butter until mixture is pale and fluffy.
5. Mix in eggs one at a time and blend in vanilla.
6. Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more.
7. Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.
8. Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes.
9. Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container.
10. Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf.
11. Let glaze set then cut into slices. Store in an airtight container.