Blueberry Lemon Loaf

Preheat oven to 350ºF.

In a large mixing bowl, stir dry ingredients, including the lemon zest. In a small bowl, whisk wet ingredients (eggs, sour cream, oil, vanilla) until smooth. Add wet to dry along with blueberries, and gently fold together until just combined.

Transfer to a greased 5×9 inch loaf pan. Bake for 60 minutes. You may need more baking time if using frozen blueberries.

Stir together the glaze ingredients to make a thick, pourable glaze. Drizzle over hot loaf. Cool 10 minutes before removing loaf from pan.

If you want a plain blueberry muffin taste, try this recipe without the lemon, using milk to make the glaze.