Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

• In a large mixing bowl, cream the butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition.

Add Lemon and Wet Ingredients

• Stir in the lemon zest, lemon juice, and vanilla extract.
• Reduce the mixer speed to low and alternate adding the dry ingredients and milk in three additions, starting and ending with the dry ingredients. Mix until just combined.

Prepare the Blueberries

• Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold them into the batter.

Bake the Bread

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Bread

• Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Lemon Glaze

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Glaze the Bread

• Once the bread is completely cooled, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing and serving.