Preheat oven to 350°F (175°C).

In a small bowl, whisk together flour, baking soda, and salt.

In a large bowl, cream together sugar and butter until light and fluffy.

Mash bananas and mix into the creamed mixture.

Beat in eggs, sour cream, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in blueberries.

Grease and flour a 9x5 inch loaf pan.

Pour batter into the prepared pan and spread evenly.

Bake for 60 minutes, then check with a toothpick.

If needed, cover with foil and bake for another 15 minutes or until a toothpick comes out with only a few crumbs.

Let cool in the pan for an hour before removing.

While bread cools, whisk together powdered sugar, milk, lemon juice, and lemon zest for the glaze.

Drizzle glaze over cooled bread.

Slice and serve.