Preheat oven to 350ºF. 

Line an 8×4 inch loaf pan with parchment paper. Set aside.

In a bowl add the blueberries and 2 teaspoons of flour and toss to coat. Set aside.

In a bowl combine the remaining flour, baking powder and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar until pale and fluffy, about 3-5 minutes. 

Add the sour cream, oil, lemon zest, lemon juice and vanilla extract and beat until well combined. 

Add in the flour mixture and beat until smooth.  

Gently fold in the blueberries. 

Transfer the batter into the prepared pan. 

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. 

Remove from the oven and allow to cool completely.

To make the glaze, in a bowl combine the lemon juice and confectioners sugar. 

Drizzle the glaze over the bread.