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Preheat oven to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan with cooking spray and dust with flour. Zest one large lemon and set aside.
Whisk together flour, baking powder, and salt in a large mixing bowl.
In a medium bowl, whisk sour cream, eggs, sugar, lemon zest, vanilla, and oil until smooth.
Add the wet mixture to the dry ingredients and combine eith whisk. Gently fold in the blueberries dusted in flour.
Pour batter into the prepared pan. Bake on the middle rack for about 50-70 minutes, checking at 50 minutes. Cool for 10 minutes on rack, before removing from the pan.
For optional lemon syrup, poke holes in the top of the cake and pour on the syrup to soak in. Let cool completely.
For the glaze, mix icing sugar and fresh lemon juice, then drizzle over the cooled loaf. Sprinkle with lemon zest if desired.
Substitute for any kind of berries or leave berries out..