Preheat Oven to 350-degree. Grease and flour two baking pans.
In a medium bowl, whisk together eggs, sour cream, applesauce, lemon zest and vanilla. In another bowl whisk together flours, sugar, baking soda, baking powder, salt, and spices. Fold together the wet and dry mixtures and add the blueberries. Do not overmix.
Pour the batter into the prepared pans, and bake about 40 minutes, until a toothpick inserted in the center comes out clean. Remove from pans to a cooling rack.
To make the glaze, combine the powdered sugar, lemon juice and zest. You may want to add a bit more powdered sugar or a dash of milk until you have the desired consistency. Drizzle the glaze over the bread.
If you want to freeze one (or both) of the loaves, do not add the glaze now. Wait until the bread cools completely. I like to use two freezer bags for mine – be sure to label it with the date, too.