Lemon Blueberry Bread

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups fresh blueberries
• 1 cup granulated sugar
• 1 Tbsp lemon zest
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 2 Tbsp fresh lemon juice
• 3/4 cup powdered sugar
• 1 1/2 Tbsp fresh lemon juice

Directions

1. Set your oven for 350 degrees. Prepare a loaf pan, either 8 1/2 by 4 1/2-inch in size or 9 by 5-inch, by greasing it, coating it with flour, tapping out what does not stick, and putting the pan aside.
2. Whisk the flour, baking powder, and salt in a medium mixing bowl.
3. Wash the blueberries, drain them thoroughly, and place them in a medium bowl. Sprinkle in 1 Tbsp of the flour mixture, toss until the berries are lightly coated, and set them aside.
4. In the bowl of an electric stand mixer with the paddle attachment, beat the sugar, lemon zest, and butter together until the mixture turns light in color and fluffy in texture.
5. Add the eggs one at a time, mixing after each addition, then blend in the vanilla.
6. Mix in 1/3 of the flour mixture only until it disappears into the batter. Add 1/2 the sour cream and lemon juice, and mix just until incorporated. Do that same flour, sour cream, and lemon juice sequence once more.
7. Add the final 1/3 of the flour mixture and mix it in, then take the bowl off the stand mixer. Fold in the blueberries carefully.
8. Transfer the batter to the prepared loaf pan, smooth it into an even layer, and bake until a toothpick pushed into the center comes out with a couple of moist crumbs, about 50 – 60 minutes.
9. Cool the loaf for about 5 minutes. Slide a knife around the sides so it releases cleanly, then turn it out onto a wire rack. Leave it on the rack for about 30 minutes, then move it to an airtight container to cool the rest of the way.
10. When the loaf is cool, whisk the powdered sugar and lemon juice together in a small mixing bowl. If you would like a thicker glaze, whisk in a little more powdered sugar. Spoon the glaze over the loaf.
11. Allow the glaze to firm up, then slice the bread. Store it in an airtight container.