• Preheat oven to 350 degrees.
• Prep 9 x 5 inch loaf pan with nonstick baking spray.
• Juice the lemon. Set aside.
• Zest the lemon. Set aside.

Directions for the Loaf:

• Add butter and sugar to a mixing bowl, cream it using an electric mixer.
• Add in the eggs and milk continuing to blend with the electric mixer.
• Stir in 1 tablespoon of the lemon juice. Set the remaining lemon juice aside.
• In a second bowl, blend the flour, baking powder, salt, and lemon zest using a whisk.
• Slowly add the flour mixture to the wet mixture. Beat just to combine all ingredients.
• Add the tablespoon of flour in a small bowl. Toss in the blueberries. Shake to cover all of the berries.
• Using a slotted spoon take the berries out of the bowl of flour. Throw the remaining flour from this bowl away.
• Add 1 cup of the berries to the batter. Stir to blend.
• Set aside the remaining berries to use as garnish.
• Pour the batter into the prepared loaf pan.
• Add the remaining ¼ cup of blueberries on the top of the unbaked load.
• Bake at 350 degrees for 50-60 minutes.
• Insert a toothpick in the center of the load to see if the loaf is baked. If so, remove from the oven. If not, return to the oven for 5-10 minutes at a time.
• Once the loaf is fully cooked remove from the oven.
• Remove the loaf from the pan and place on a wire rack to cool.

Glaze:

• Stir in the ¼ cup of powdered sugar and remaining lemon juice in a small bowl.
• Pop holes in the top of the cake. (Use a small spoon with a round handle or a chopstick)
• Pour the powdered sugar/lemon juice mixture over the loaf.
• Use a rubber spatula to spread it on the entire loaf.