• Preheat oven to 350*. In a large bowl, combine flour, salt, and baking powder. 

  In a small bowl, toss berries and 2 tsp of flour. Set aside.

  In separate bowl, beat with mixer sugar, oil, sour cream, eggs, vanilla, lemon juice and lemon zest until smooth.  Fold in the dry ingredients and berries by hand, folding only until all ingredients are incorporated.

  Spray a 9"x5" loaf pan with cooking spray, and pour in batter. Smooth so evenly distributed in the pan. Bake 50-65 minutes, or until toothpick inserted comes out clean. Time may vary based on oven.

  Remove from oven when done, and let rest 10 minutes. Carefully turn loaf out onto a cooling rack. Drizzle with Lemon Glaze, allowing it to run off the loaf. Result should be a thin glaze on the loaf, not thick like frosting. 

  Cut only when totally cooled. Store in airtight container.

Lemon Glaze

• Measure 1 C of powdered sugar into a mixing bowl. Add the zest and juice of 1 lemon to bowl. Mix ingredients with a fork until the glaze runs easily off the fork. If the glaze is too thick, add more lemon juice (preferred) or cold milk. The glaze should easily run off the fork, which will make it easily glaze your loaf.