1. Prep: Preheat your oven to 350°F (175°C). Grease a 5″ x 9″ loaf pan. Zest the entire lemon, then juice it. Separate the juice, reserving 1 tablespoon for the batter and the rest for the glaze.

2. Make the Batter:

• In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.

• Beat in the eggs, one at a time, followed by the milk and the 1 tablespoon of lemon juice. Mix until just combined.

• In a separate bowl, whisk together 1 ½ cups of flour (reserving 1 tablespoon), baking powder, salt, and the lemon zest.

• Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain—be careful not to overmix.

3. Add Blueberries:

• Toss the blueberries with the remaining 1 tablespoon of flour (this helps prevent sinking). Gently fold ¾ cup of the floured blueberries into the batter.

4. Bake:

• Pour the batter into the prepared loaf pan. Scatter the remaining ¼ cup of blueberries evenly over the top.

• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

5. Glaze:

• Once the loaf is fully cooled, whisk the powdered sugar with enough lemon juice to create a thick but pourable glaze.

• Use a skewer or fork to poke small holes all over the top of the loaf. Pour the glaze over the top, using a spatula or the back of a spoon to spread it evenly and allow it to drizzle down the sides.

Let the glaze set for a few minutes before slicing and serving. Enjoy