Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a mixing bowl, combine the sour cream, sugar, melted butter, eggs, and vanilla extract. Mix until smooth.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled bread.

Let the glaze set before slicing.