In a large bowl, beat eggs until light yellow and fluffy.

Beat in melted butter, sour cream or Greek yogurt, salt, honey or sweetener of choice, lemon's juice, lemon zest, vanilla extract.

Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.

While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.

The last crucial step is to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice, Greek yogurt or Buttermilk will neutralize the baking soda and baking powder which will result in flat dense loaf. Baking soda is optional but it will provide additional flavor to the loaf. Mix the batter well on highest setting of the mixer for a short period of about 1 minute top.

Quickly fold the floured blueberries in but don't move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.

Quickly pour the batter into a baking form and top it with some more blueberries.

Place the blueberry lemonade loaf into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.

Mix melted butter with honey or sweetener of choice, lemon juice and vanilla extract.

Wait until the glaze is cool to the touch about 90°F / 32°C and pour it over the blueberry lemonade loaf. Decorate to taste.