Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
Step
2
In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
Step
3
Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
Step
4
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
Step
5
In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Instead of using lemon extract in the glaze, try adding fresh squeezed lemon juice instead.
Wrap the cooled loaf tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.
Afraid of all your berries sinking to the bottom of your loaf pan? An easy way to avoid this is to coat them in a little bit of flour—sunken berries be gone!
Want to try this lemon-blueberry bread but only have frozen blueberries? Follow our tips on How to Bake with Frozen Blueberries so you can avoid blue-tinged batter, soggy bottoms and more!
