Lemon Blueberry Squash Bread

For the bread:
Preheat oven to 350ºF. Grease and flour a tube pan or bundt pan; set aside.

In a bowl whisk together flour, baking powder and baking soda; set aside.

In the bowl of an electric mixer using the paddle attachment, cream together the sugar, butter and vanilla paste until creamy, 3 to 4 minutes.

Add eggs one at a time and mix thoroughly after each addition. Add sour cream, lemon juice and zest, and squash. Mix until creamy and smooth.

Remove the paddle attachment. By hand, fold in flour mixture. Mix together until all ingredients are all incorporated together. Some flour specks may show. Do not over-mix. Gently fold the blueberries in, being sure not to break/smash them.

Spoon batter in prepared pan. Smooth batter evenly in pan. The batter will be thick.

Bake for 70 to 75 minutes or until bread is golden brown and center is done. Some ovens cook differently. My oven always cooks longer than recipes state. So check the bread after 60 minutes to see if done.

Remove from the oven and place on a cooling rack. When completely cooled place bread on a serving platter and spoon glaze over the cake.

For the glaze:
In a small bowl, cream together powdered sugar, half-and-half, vanilla paste, and lemon juice and zest until creamy and smooth.