Lemon Blueberry Breakfast Bread

I got this recipe from Sweet Pea's Kitchen but changed it up. It turned out so well, it was a big loaf and we ate off of it for several days. I kept saying how it reminded me of something that would be served at a baby shower or wedding shower. It was delightful!

1 1/2 cups and 1 tbsp flour (divided)
2 tsp baking powder
1/2 tsp kosher salt
1 cup sour cream
1 cup sugar
3 large eggs
2 tsp grated lemon zest (2 or 3 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries

For the Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Glaze:
1 cup confectioners’ sugar (sifted)
2 to 3 tbsp fresh lemon juice

Heat oven to 350 and spray a 9x5 pan with nonstick spray. In a bowl mix together the flour, baking powder and salt. In a separate bowl mix together the sour cream, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries in the 1 tbsp of flour then stir them into the batter. Pour the batter into the pan and bake for 50 to 55 minutes. Let cool for 10 minutes in the pan then remove. While the loaf is cooling, combine the lemon juice and sugar in a pan over medium low heat. Keep stirring until all the sugar has dissolved then continue to heat for 3 more minutes. Remove from heat and set aside. With a tooth pick poke the loaf all over then brush the bread with the syrup. Once the bread is cool whisk together the lemon juice and sugar. It should be thick but still pourable. Pour over bread. Wait 15 minutes before serving.