Lemon Blueberry Bread

The weather finally dipped below 90º, and I was itching to bake something. I had blueberries and lemons on hand and this bread seemed like a good idea. It mixes up like a quick bread, but the texture is similar to pound cake. It’s topped with a delicious lemon glaze!

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 1 cup sour cream, room temperature
• 1/4 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 cups blueberries

1. Preheat oven to 350º and line a loaf pan with parchment paper. Set aside.
2. In a medium bowl, whisk flour, baking powder, sugar, and salt.
3. In a large bowl, whisk the sour cream, oil, eggs, vanilla, lemon juice, and zest. Add the flour mixture stirring with a wooden spoon until well combined. Fold in 1 1/2 cups of blueberries.
4. Pour batter into prepared pan, sprinkling the remaining half cup of blueberries on top. Bake for 55 to 70 minutes, test with a toothpick. Let cool on a wire rack.

The glaze:

• 1 cup confectioners sugar
• 2 teaspoons lemon zest
• 2 to 3 tablespoons lemon juice

1. Whisk all ingredients, and pour over cooled bread.