Ingredients
1⅔cupsall purpose flour,scoop and level to measure
1½tspbaking powder
½tspsalt
1¼cupsfresh blueberries
1cupgranulated sugar
1tbsplemon zest
½cupunsalted butter,softened
3large eggs
½tspvanilla extract
½cupsour cream
2tbspfresh lemon juice
¾cuppowdered sugar
1½tbspfresh lemon juice
Preparation
Preheat oven to 350 degrees F. Grease an 8 ½x4½-inch or 9×5-inch loaf pan, then dust with flour. Shake out excess and set aside.
In a medium mixing bowl, whisk together flour, baking powder, and salt.
Rinse blueberries and drain very well. Transfer to a medium bowl and add 1 tablespoon of the flour mixture and toss to coat. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, lemon zest, and butter until the mixture is pale and fluffy.
Mix in eggs one at a time and blend in vanilla.
Add ⅓ of the flour mixture and mix just until combined. Mix in ½ of the sour cream and lemon juice and mix just until combined. Repeat the process once more.
Mix in the last ⅓ of the flour mixture then remove the bowl from the stand mixer and gently fold in blueberries.
Pour batter into the prepared loaf pan, spread evenly, and bake for about 50 to 60 minutes until a toothpick inserted into the center comes out with a moist crumb.
Let cool for about 5 minutes, then run a knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on a rack for about 30 minutes, then finish cooling in an airtight container.
Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice. (To make it thicker, add a little more powdered sugar). Spoon over loaf.
Let the glaze set then cut into slices. Store in an airtight container.
