Step 1

Preheat the oven to 350°F.

Step 2

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Step 3

In a large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, lemon juice, and lemon zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.

Step 4

Roll the blueberries in a few tablespoons of flour. Add the rest of the flour, the baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the blueberries.

Step 5

Pour the batter into the prepared loaf pan.

Step 6

Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

Step 7

Check to see that bread is done. Remove from oven or add time as needed.

Step 8

Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.