Lemon Blueberry Bread

Ingredients

FOR THE BREAD

• Cooking spray
• 2 c. plus 2 tbsp. all-purpose flour, divided
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 c. (1 stick) butter, softened
• 1 1/4 c. granulated sugar
• Zest and juice of 1 large lemon
• 3 large eggs
• 1 tsp. pure vanilla extract 
• 1/2 c. sour cream
• 1 1/2 c. blueberries

FOR THE GLAZE

• 1/2 c. blueberries
• Juice of 1 lemon
• Pinch kosher salt
• 1 1/2 c. powdered sugar

Directions

1. Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, combine 2 cups flour, baking powder, baking soda, and salt. 
2. In a large bowl using a hand mixer, beat butter, sugar, and lemon zest together. Add eggs, one at a time beating well after each addition, then add vanilla. Add dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.
3. In a small bowl, toss blueberries with remaining 2 tablespoons flour. Fold into batter. 
4. Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool 20 minutes, then invert onto a cooling rack to let cool completely. 
5. Make glaze: In a small pot over medium heat, add blueberries, lemon juice, and a pinch of salt. Cook until blueberries are completely soft and bursting, about 5 minutes. Stir occasionally, smashing blueberries with the back of a wooden spoon. 
6. Strain through a fine mesh strainer into a medium bowl, pressing as much juice out as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken glaze as needed or add a little more lemon juice to thin if needed. 
7. Pour glaze over cooled cake. Let harden for 15 minutes before slicing.