• Preheat the oven to 350° F.
• Grease 8x½-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.
• In a large mixing bowl, take flour, baking powder, and salt.
• Whisk for few seconds to combine well.
• Add blueberries, and fold in gently with a spatula. Set aside.
• I like to add blueberries into the flour mixture, so flour coats them well. And while baking the cake, blueberries don't sink to the bottom.
• In another mixing bowl, add sugar, sour cream, milk, melted butter, lemon juice, lemon zest, and vanilla.
• Stir well until everything is combined and becomes a smooth mixture.
• Now add this wet mixture to the flour mixture.
• Mix everything gently until just combined, and there is no visible flour.
• Do not overmix.
• Pour the batter into a prepared loaf pan.
• Place some more blueberries on the top if you prefer.
• Bake the blueberry lemon bread in a preheated oven for 45-55 minutes or until a wooden skewer or a cake tester inserted into the center comes out clean.
• Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the cake to cool completely into the pan.
• Once the eggless blueberry lemon bread is cooled, remove it from the pan, slice, and serve.

Storing and Freezing

• This cake stays at room temperature for only a couple of days, covered tightly. So if you have leftovers, refrigerate the cake for up to a week.
• If you want to freeze the cake, allow it to cool completely. Then cover it tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the loaf cake for up to two months. Thaw the cake at room temperature before serving. Or thaw it in the fridge overnight and then at room temperature.

If Using Frozen Blueberries Instead Of Fresh

• You can use frozen blueberries instead of fresh ones. Do not thaw the frozen berries to use in this recipe. Also, do not add frozen blueberries to the dry ingredients. Instead, fold them very gently into the final batter.