Blueberry Lemon Loaf

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

Grate the zest from the lemon onto a small plate. Cut the lemon in half and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest 1 tablespoon of the lemon juice and the confectioners' sugar in a small bowl. Set aside.

Whisk together the white sugar melted butter eggs sour cream the remaining lemon zest and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.

Whisk together the flour baking powder and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.

Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture then fold the blueberries into the batter. Pour the batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 60 minutes.

Remove from oven; immediately poke holes all over the top of the loaf with a toothpick and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.