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Preheat the oven to 350. Line a loaf pan with parchment paper and spray well with cooking spray. Set aside.
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In a stand mixer, beat the butter and sugars together until light and fluffy. Add the eggs, one at a time, beating well. Add vanilla and mix until combined.
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Add the flour, baking powder, and salt, and mix very briefly (not until combined). Add the sour cream and beat until everything is well mixed.
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In a small bowl, stir together the lemon zest, berries and one teaspoon of flour. Fold gently into the batter with a spatula. Pour into prepared pan.
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Bake for 50-65 minutes, until the top is browned and a toothpick comes out cleanly. Cool for about 20 minutes, then carefully remove from pan and let cool completely.
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Whisk together the lemon juice with 1 cup of powdered sugar, then continue adding powdered sugar until it reaches your desired thickness (I like it to be very thick but just pourable). Pour over the top of the cooled cake and let drizzle over the sides. Let the glaze set, then slice and serve.