Moist Blueberry Lemon Loaf, bursting with sunny flavor, and drizzled with a delicate lemon glaze, this recipe is a must-try.
Preheat oven to 350°F (177°C). line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter)
In a large bowl, combine the dry ingredients or the flour, baking powder, and salt. Whisk gently.
In a second large bowl, cream the sugar, eggs, and sour cream together until smooth. Add milk, vanilla, lemon juice and zest, and mix until well combined.
One cup at a time, add the dry mixture into the wet ingredients. Do not over mix. Then fold or whisk in the oil in with a spoon. Last add the blueberries.
Bake in the oven for 50-60 minutes. Allow to cool for about 10 minutes before moving to a wire rack to cool fully before adding the glaze.