Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. sugar. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
Pour into 9-inch pan sprayed with cooking spray; top with blueberries and reserved sugar.
Bake 55 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Top each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping.
Prepare using raspberries.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.