Heat the oven to 350F / 177C and grease and flour an 8x4-inch loaf pan.
In the bowl of a stand mixer (or use a large bowl and a hand mixer) cream the butter and sugar.
Whisk in the eggs, milk and 2 tablespoons of the lemon juice.
In a separate bowl mix, whisk together the flour, baking powder, salt and lemon zest.
Slowly add the dry ingredients to the wet, being careful not to overmix.
Toss the blueberries with 1 tablespoon of flour and gently fold into the batter.
Pour into the loaf pan and bake for 50-60 minutes.
Make the glaze by combining the powdered sugar and 1 tablspoon of lemon juice in a small bowl, stirring to mix.
Let the lemon loaf cool and remove it from the pan before topping with glaze.
Notes
Use fresh lemon juice: It’s recommended to use fresh lemon juice instead of concentrate. You’ll also need to zest a lemon or two, so keep these lemons on hand for fresh-squeezed juice.
Flour and grease your pan: To make sure that your bread doesn’t stick to your pan, grease (with butter) the inside of your loaf pan. There should be a layer of butter covering the pan. Then add about 1 tablespoon of flour and tilt the pan so that the flour covers the interior of the pan. Shake out any excess flour.