For the Bread

1. Preheat the oven to 350 degrees Fahrenheit. Spray and/or add parchment paper to a 9×5 loaf pan. Set aside until later.
2. In a medium bowl, whisk flour, salt and baking powder.
3. In a large bowl, mix oil, sugar, sour cream, eggs, vanilla, lemon zest, and lemon juice until combined. 
4. Add dry ingredients to the wet ingredients. Do not overmix. 
5. Toss blueberries in flour before folding them into the batter. 
6. Pour batter into the prepared loaf pan.
7. Bake for about 50 minutes or until a toothpick inserted into the center comes out with just a few crumbs. All ovens are different, so this could take between about 40-60 minutes. Cover the loaf pan with aluminum foil if the top is browning too quickly. 
8. After removing the bread from the oven, allow it to cool in the pan for 20-30 minutes. Then, remove from the pan to finish cooling on a wire rack. 

For the Glaze

1. Whisk the confectioners’ sugar, lemon juice, and milk. If the mixture is too thick, add more lemon juice. If it’s too thin, add more sugar. You want the glaze to easily fall off the spoon, but you don’t want it to be clumpy OR wet.
2. Using a spoon, drizzle the glaze over the top of the bread. Add it slowly, as it should spread. Let the glaze set for about 30 minutes… if you can wait that long!