Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or line it with parchment.

Cream the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3–5 minutes.

Add the eggs one at a time, mixing after each addition until smooth. Stir in the vanilla and lemon extract.

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

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry mix.

Gently fold in the lemon zest and blueberries.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 60–70 minutes until a toothpick in the center comes out clean and the top is golden.

Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Whisk the powdered sugar with lemon juice and zest until smooth, then drizzle over the cooled loaf and let it set before slicing.