Blueberry and Lemon Loaf

Preheat oven to 350ºF. Grease a loaf pan with cooking spray.

Grate the zest from the lemon into a bowl. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners’ sugar in a small bowl. Set aside. (Reserve the remaining zest and juice for the loaf.)

To prepare the loaf, whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk and set aside.

Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Pour the milk mixture in and stir the batter just until combined.

Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter.

Pour the batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

Drizzle with lemon topping (that you made before the mix) and enjoy!