Prepare your egg replacer and set aside. That is by mixing one tablespoon of flaxseed meal and three tablespoons water.
Lightly oil a loaf pan and set aside.
In a large bowl mix the flour, organic sugar, baking soda, cinnamon and salt together.
Add the prepared flaxseed egg, melted butter, and sour cream and mix until just combined.
Gently fold in the blueberries.
Pour into the prepared loaf pan.
Bake at 375° for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
Let it sit for about 15 minutes.
Remove the cake from the pan and place on a rack and let it cool.
Meanwhile make the glaze:
In a medium bowl add the sugar, lemon juice and lemon rind. Mix well.
Set the rack and cake over a cookie sheet to catch the extra glaze.
Pour the glaze over the top of the cake.
Let everything stand until the glaze is a bit hardened.