Blueberry Lemon Loaf

• 1 lemon
• 1 tablespoon confectioners' sugar
• 3/4 cup white sugar
• 1/4 cup melted butter
• 2 eggs
• 1/4 cup sour cream
• 1/3 cup milk
• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups frozen blueberries

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

lemon, sugar, white sugar, butter, eggs, sour cream, milk, flour, baking powder, salt, frozen blueberries

Taken from allrecipes.com/recipe/blueberry-lemon-loaf/ (may not work)