Preheat oven to 350℉. Prepare the loaf pan by fitting pan with parchment paper or spray with non-stick cooking spray. Set loaf pan aside.

In a mixing bowl sift together the flour, baking powder, baking soda, and salt. Set aside.

Into a large bowl or stand mixer bowl cream the room temperature butter and sugar together until light and fluffy.

Slowly add one egg into the butter mixture, making sure each gets incorporated before adding the next egg in.

Once eggs are incorporated add in vanilla extract, lemon juice, lemon zest, and sour cream. Mix until all are combined.

Slowly add the dry ingredients into the wet ingredients until all are well combined. Careful to not over mix.

Roll the fresh blueberries into 2 tablespoons of flour

Add the flour dusted fresh blueberries into the lemon blueberry bread batter. Gently fold the blueberries into the batter.

Pour bread batter into prepared loaf pan.

Place into a preheated 350℉ oven and bake for 50-60 minutes or until toothpick comes out clean.

Allow the lemon blueberry bread to cool completely on a wire rack.

In a small mixing bowl add in the powdered sugar, milk, and fresh lemon juice. Mix until combined and smooth.

Pour the lemon glaze onto the completely cooled lemon blueberry bread. Allow the lemon glaze to set up before slicing into the bread.