• Preheat the oven to 350ºF. Line a 9x5" loaf pan with parchment paper and lightly grease and set aside.
• Melt the butter in the microwave for 20 sec. Set aside to cool down a bit.
  2 tablespoon Butter
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  1 ¾ cups All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon salt, 1 cup Granulated sugar
• In a separate bowl, whisk together the eggs, oil, vanilla, sour cream, lemon juice, lemon zest, and melted butter.
  1 cup Sour cream, 2 tablespoon Butter, ¼ cup Oil, 2 Eggs, 2 teaspoon Vanilla extract, 2 tablespoon Lemon juice, 1 tablespoon Lemon zest
• Pour the wet ingredients into the dry ingredients and stir together until just combined. The batter will be thick. DO NOT OVERMIX. Fold only 1 cup of the blueberries into the batter.
  1¼ cups Blueberries
• Pour the batter into the loaf pan and place the other ¼ cup of blueberries over the top.
• Bake at 350 for about 40-45 minutes until an insert comes out clean from the center.
• Cool completely on a cooling rack before removing from the pan and glazing.

Instruction for the glaze

• Place the powdered sugar, vanilla extract, and lemon zest in a mixing bowl.
  1 cup Powdered sugar, 1 teaspoon Vanilla extract, 1 teaspoon Lemon zest
• Add enough lemon juice to the bowl until the consistency is thick but spreadable. If the mixture gets too thin, you can add a bit more powdered sugar.
  2-3 tablespoon Lemon juice