Stir the yeast into warm water to soften. Stir in sour cream, cooking oil, egg, granulated sugar, salt and baking soda. Beat until well combined.
With a wooden spoon, stir in as much of the flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).
Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until doubled (1-1/4 to 1-1/2 hours). Line a large baking sheet with foil. Lightly grease foil.
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 16x12-inch rectangle. Stir lemon peel into the spreadable blueberry fruit. Spread filling over 1/2 of the length of the rectangle. Fold dough over to make a 16x6-inch rectangle.
Cut the bread dough crosswise into 1-inch-wide strips. Twist one strip 2 or 3 times and place on the prepared baking sheet. Repeat for remaining strips of dough, leaving 1-1/2 inches between strips on baking sheet. Cover and let rise for 30 minutes.
Bake in a 375 degree F oven for 12 to 14 minutes or until golden. Remove from oven; transfer twisties to a wire rack.
Drizzle Powdered Sugar Glaze over warm twisties. Serve warm or at room temperature. Makes 16.
In a mixing bowl, stir together sifted powdered sugar, milk and teaspoon vanilla. Add additional milk, 1 teaspoon at a time, to make a drizzling consistency.