Sour Cream Blueberry Bread

Sour Cream Blueberry Bread
1 Preheat oven to 350ºF.
2 Oil a 9x5" loaf pan, or spray with non-stick cooking spray and set aside.
15 Toss blueberries with about 2 tablespoons of the flour and set aside.
3 Whisk dry ingredients, including remaining flour,  together in a large bowl.
4 In another mixing bowl whisk together the eggs, melted butter, oil, and sour cream until smooth.
5 Pour the liquid ingredients into the dry ingredients and quickly stir until just combined. Do not over-mix.
6 Fold the blueberries into the batter.
7 Pour the batter into the loaf pan.
8 Bake at 350 for about 60 minutes until a toothpick comes out clean when inserted in center OR an insta-read thermometer measures the temperature in the center at 200F to 205F.
9 Cool completely on a wire rack before removing from the pan.
10 Glaze if desired.
Optional Glaze
12 Put the confectioner's sugar and lemon zest in a mixing bowl.
13 Add lemon juice to the bowl until you have a thick consistency.
14 Spoon over the cooled blueberry bread.