Bright lemon zest rubbed right into the batter gives this loaf its fragrant, sunny flavor, while juicy blueberries folded in throughout add little bursts of color and freshness in every slice. Sour cream keeps the crumb rich and tender, and a warm bake brings the top to a deep golden brown that springs back when pressed. Once cooled slightly, a smooth lemon glaze gets poured right over the top, soaking in just enough to add shine and a final pop of citrus. The result is a moist, tangy-sweet quick bread that slices beautifully and looks as good as it tastes. It's a genuinely satisfying option to bake up for an added sugar approach, no dessert-drawer compromise needed. Keep it on hand for breakfast, an afternoon treat, or anytime you want a slice of something bright and lemony.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.
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