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1
Preheat the oven to 350u00b0F.
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2
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
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3
In large mixing bowl, use a mixer to cream together the butter, granulated sugar and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. 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.
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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.
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5
Pro tip: Rolling blueberries in flour and minimizing the amount of time between adding them to the batter and placing them in the oven can help prevent them from sinking to the bottom of the bread.
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6
Pour the batter into the loaf pan. Transfer the pan to the middle rack of the preheated oven.
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7
Bake the bread for 55-65 minutes on the middle rack until a toothpick inserted in the center comes out clean.
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8
Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
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9
Check to see that bread is done. Remove from oven or add time as needed.
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10
Allow the bread to rest in the pan for 10 minutes and 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.
