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Preheat oven to 350°F/175°C, butter and flour 9x5 inch loaf pan, or line with parchment paper.
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In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
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Then in a separate bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined but don’t overbeat.
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Slowly add the flour mixture and milk in two batches (1/2 flour, 1/2 milk, then the rest of the flour and the rest of the milk).
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Stop mixing as soon as it's just combined.
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Rinse off the blueberries, leaving a little moisture behind.
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Toss the blueberries with the 2 Tablespoons of flour. Remember this keeps your berries afloat
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Gently fold, by hand, the flour covered berries into the batter.
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Immediately pour the batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes.
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Move to a wire cooling rack with a baking sheet underneath.
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Prepare the Lemon Glaze glaze by whisking together the confectioners’ sugar with the lemon zest, lemon juice, butter, and sea salt until smooth.
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Drizzle glaze over the top of the cake, letting it drip down the sides. Allow it to sit for 20 minutes until the glaze is set.