• Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with vegetable cooking spray. Line the pan with parchment paper creating a sling for easy removal. Set aside.
• Combine one-fourth cup sugar with the lemon zest in a small food processor. Pulse until the zest is broken down and incorporated into the sugar. This releases the lemon oils giving the bread more lemon flavor. If you don’t have a small food processor smash the zest and sugar together with a spoon or use your fingers to combine.
• Sprinkle 1 tablespoon of the flour over the blueberries and toss to combine. Set aside.
• In a large mixing bowl whisk together the remaining flour, salt, baking powder, baking soda, lemon sugar and remaining granulated sugar. Make a well in the center.
• In a small mixing bowl combine the sour cream, melted butter, vanilla, lemon juice and eggs until blended. Pour the sour cream mixture into the flour mixture. Fold together with a spatula until the dry ingredients are just moistened. Gently fold in the blueberries and any residual flour. Immediately pour the mixture into the prepared pan. Allow the unbaked bread to rest at room temperature for 15 minutes before baking.
• Generously sprinkle coarse sugar over the top of the loaf. Bake at 350F for 40 to 50 minutes or until a toothpick inserted in the center comes out with no wet batter. Cool the loaf in the pan on a rack for 15 minutes, then remove to a wire rack to cool completely. Serve slightly warm if desired.

For the lemon icing:

• Whisk together the lemon juice and powdered sugar. Add more sugar or lemon juice as needed until you reach the desired consistency. Drizzle over the blueberry bread. Garnish with additional blueberries if desired.