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Preheat oven to 350ºF. Prepare a 9x5" loaf pan with parchment paper or lightly oil and set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
Pour the liquid ingredients into the dry ingredients and stir together until just combined. The batter will be pretty thick. Do not over-mix. Fold about 1 1/2 cups of the blueberries into the batter.
Pour the batter into the loaf pan and sprinkle the remaining blueberries over the top.
Bake at 350 for about 55-70 minutes until a toothpick comes out clean from the middle.
Cool completely on a cooling rack before removing from the pan and glazing.
Place the powdered sugar and lemon zest in a mixing bowl.
Add enough lemon juice to the bowl until the consistency is thick but pourable. If the mixture gets too thin, you can add a bit more powdered sugar.