Scale

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

Zest of 2 lemons

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries

1 tablespoon flour (for coating blueberries)

For the Glaze:

¾ cup powdered sugar

1–2 tablespoons fresh lemon juice

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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing after each. Stir in lemon zest, juice, and vanilla.
Add sour cream and mix until smooth.
Add dry ingredients in two additions, mixing just until combined.
Toss blueberries with 1 tbsp flour and gently fold into the batter.
Pour batter into prepared pan and smooth the top.
Bake 50–60 minutes or until a toothpick comes out clean.
Cool 15 minutes in the pan, then transfer to a rack to cool completely.
Mix powdered sugar and lemon juice into a glaze and drizzle over cooled loaf.

Let the loaf cool completely before slicing for best texture.

Add a second layer of glaze for extra citrus punch.

For a twist, try substituting lime and blackberries.