Sour Cream Blueberry Bread

 I had blueberries I needed to use, so searched on the Internet for a good sweet bread recipe.  This was really delicious.  The glaze is lemony.

Sour Cream Blueberry Bread 

1 3/4 cup flour

2 tsp. baking powder

1 cup sugar

1/8 tsp. salt

1 cup sour cream

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla

2 T. lemon juice

2 tsp lemon zest

2 cups fresh or frozen blueberries

Glaze

Juice and Zest of one lemon

1 cup powdered sugar

Oven 350

Spray a loaf pan and line with parchment paper.

Using the muffin mixing method:

Put the dry ingredients in a large bowl and mix together.

In a separate bowl, whisk together the sour cream, oil, eggs vanilla, lemon juice and zest.

Make a well in the dry ingredients and pour the wet ingredients in.  Mix until just combined.  Don't over mix. Gently fold 1 1/2 cup of the blueberries into the mixture.  Pour the batter into the prepared pan.  Sprinkle the remaining blueberries on top.

Bake for 55-70 minutes until a toothpick comes out clean from the middle.

Cool.  When completely cool, Remove the bread from the pan.  Mix the glaze ingredients together.  Use enough lemon juice to make a thick, but pourable glaze.  Pour over the bread.

Store in fridge.

Before I added the glaze