Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment for easy lift-out.

In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating after each addition. Stir in the vanilla and lemon extracts.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt until even.

Alternate adding the dry mix and sour cream to the butter mixture, starting and ending with the dry ingredients; mix until just combined.

Fold in the lemon zest and blueberries gently.

Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan once to settle the batter.

Bake for 60-70 minutes or until the top turns golden and a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes.

Turn the loaf onto a wire rack to cool completely.

Whisk powdered sugar, lemon juice, and zest to a pourable glaze. Drizzle over the cooled loaf and let set before slicing.