RECIPE: lemon blueberry loaf

Don't quote me on this, but I will try to get my lazy derriere out of bed tomorrow and make breakfast. I have been feeling tangy lately. Maybe a lemon blueberry bread will do the trick, now that I've crowned myself queen of the quickbreads. But just one hiccup I need help with. What on Earth do you spread over a quickbread that already packs a ton of flavor? Lemon curd...no...jam, not sure. A honey concoction of some sort? Hmmmm.

LEMON BLUEBERRY BREAD

INGREDIENTS:

• 1/2 cup salted butter (room temperature)
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup sour cream
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup fresh or frozen blueberries
• 1 tbs grated lemon zest
• confectioners sugar, for dusting (optional)

METHOD:

1. Preheat oven to 350*F
2. In a large bowl, mix butter and sugar with an electric mixer until fluffy.  Beat in eggs one at a time.  Then add vanilla.  Beat in sour cream on a lower setting a half a cup at a time.  In a separate bowl, whisk flour, baking soda and baking powder together.  Slowly add dry ingredients to the butter mixture.  In a small bowl, mix the blueberries with the lemon zest.  Fold in the fruit mixture to the batter.  
3. Pour batter into a 9x5 inch greased loaf pan.  Bake in oven 1 hour or until done.  Cool for 20 minutes on a cooling rack.  Dust with confectioners sugar just before serving.