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Preheat oven to 350°. Spray 9 x 5 inch loaf pan with nonstick cooking spray.
In large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then fold the berries into the batter.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
Remove from oven and cool for 20 minutes in the pan, then remove and cool.
Glaze: Whisk together the powdered sugar and lemon juice. You want it to be thin enough to drizzle, but thick enough to set on the bread. If the mix is too thick, add more lemon juice, too thin add more sugar. Use spoon to drizzle on bread and spread around. The glaze will harden in 15-20 minutes.