Lemon Blueberry Loaf

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup granulated sugar

• 2 tablespoons lemon zest

• 3/4 cup sour cream

• 1/2 cup vegetable oil

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 1 cup blueberries (fresh or frozen)

• 2 tablespoons all-purpose flour (for coating blueberries)

• 3 tablespoons lemon juice

• 1 cup powdered sugar (for glaze)

Preheat oven to 350°F and grease a 9x5 loaf pan. In a large bowl, whisk together 1-1/2 cups flour, baking powder, and salt. In another bowl, combine sugar and lemon zest, rubbing them together to release the oils. Add sour cream, vegetable oil, eggs, and vanilla extract to the sugar mixture and mix until smooth. Fold the wet ingredients into the dry ingredients until just combined. Toss blueberries in 2 tablespoons of flour and fold them gently into the batter. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then remove to wire rack. Mix lemon juice and powdered sugar to make the glaze and drizzle over the warm bread.