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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Grease a 9x5 inch loaf pan.
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3
Grate the zest from the lemon onto a small plate.
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4
Cut the lemon in half, and squeeze the juice from both halves.
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5
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.
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6
Set aside.
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7
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.
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8
Stir in the milk; set aside.
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9
Whisk together the flour, baking powder, and salt in a separate large bowl.
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10
Remove 3 tablespoons of the flour mixture and set aside.
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11
Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
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12
Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter.
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13
Pour the batter into the prepared pan.
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14
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
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15
Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf.
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16
Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
