• Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
  
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  
• In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
  
• Add the dry ingredients to the wet ingredients and mix until just combined.
  
• In a separate bowl, toss the blueberries with the 2 teaspoons of flour.
  
• Then, fold the blueberries into the batter.
  
• Pour the batter into the prepared loaf pan and bake for 50 - 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10 - 15 minutes of baking to prevent excess browning.
  
• Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
  

Make the Glaze

• Once the bread has cooled, whisk together the confectioners’ sugar and lemon juice. Start with two tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. If it’s too thin, add more powdered sugar as needed. (To test the consistency, take a spoonful of the glaze and tip to pour it back into the bowl. It should pour smoothly and easily, but not run like a thin soup.)
  
• Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15 - 20 minutes.