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Preheat oven to 425°f (220°c). line a 9x5-inch loaf pan with parchment paper.
Make the crumb topping by combining the flour, sugar, salt, and melted butter until large crumbs form. refrigerate while preparing the batter.
Toss the blueberries with 1 tbsp flour and set aside.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a separate bowl, rub the lemon zest into the sugar until fragrant. whisk in the eggs, sour cream, milk, oil, lemon juice, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and fold until just combined. gently fold in the blueberries.
Transfer the batter to the prepared loaf pan, sprinkle generously with the crumb topping.
Bake at 425°f (220°c) for 8 minutes, then reduce the oven temperature to 350°f (175°c) without opening the oven door. continue baking for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the loaf to cool .
Whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled loaf.