I can’t seem to get a pic uploaded for this, I think they’ve got it protected. But go to the site and look at this bread! It’s so pretty!
Lemon Blueberry Bread 
Yields: 10 serving(s)
Prep Time: 15 mins
Total Time: 2 hrs 30 mins
Ingredients:
For the bread:
Cooking spray
2 cups plus 2 tbsp. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) butter softened
1 1/4 cups granulated sugar
Zest and juice of 1 large lemon
3 large eggs
1 tsp. pure vanilla extract
1/2 cup sour cream
1 1/2 cups blueberries
For the glaze:
1/2 cup blueberries
Juice of 1 lemon
Pinch kosher salt
1 1/2 cups powdered sugar
Directions:
Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, combine 2 cups flour, baking powder, baking soda, and salt.
In a large bowl using a hand mixer, beat butter, sugar, and lemon zest together. Add eggs, one at a time beating well after each addition, then add vanilla. Add dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.
In a small bowl, toss blueberries with the remaining 2 tablespoons of flour. Fold into batter.
Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool for 20 minutes, then invert onto a cooling rack to let cool completely.
Make glaze: In a small pot over medium heat, add blueberries, lemon juice, and a pinch of salt. Cook until blueberries are completely soft and bursting about 5 minutes. Stir occasionally, smashing blueberries with the back of a wooden spoon.
Strain through a fine mesh strainer into a medium bowl, pressing as much juice out as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken the glaze as needed or add a little more lemon juice to thin if needed.
Pour glaze over cooled cake. Let harden for 15 minutes before slicing.
Recipe courtesy of Delish.com
