Prepare the Oven

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal after baking.

Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar for 2–3 minutes until the mixture becomes light, fluffy, and pale in color.

Add the Wet Ingredients

Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, vanilla extract, and milk (or yogurt) until smooth.

Combine the Batter

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the loaf soft and tender.

Fold in the Blueberries

Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter using a spatula. This helps prevent the berries from sinking during baking.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the loaf begins browning too quickly, loosely tent it with aluminum foil during the final 10–15 minutes of baking.

Cool the Loaf

Allow the loaf to cool in the pan for 15 minutes, then carefully transfer it to a wire rack. Let it cool completely for about 1 hour before adding the glaze.

Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add a small amount of milk if needed to achieve a thick but pourable consistency.

Glaze and Serve

Drizzle the lemon glaze evenly over the cooled loaf. Allow it to set for 10–15 minutes before slicing. Serve and enjoy.