• Preheat your oven to 350° and grease a loaf pan with melted butter or spray with baking spray.
• In a small bowl whisk together the flour, baking powder and salt. Set aside.
• In a separate bowl combine sugar with lemon zest. Use you fingers to work the sugar into the zest until it resembles wet sand.
• In a mixing bowl add the lemon sugar, melted (and cooled) butter, eggs, lemon juice and vanilla extract. Whisk to combine.
• Alternate adding 1/3 of the flour mixture and 1/3 of the milk. Stir after each one is added, beginning with the flour and ending with the milk.
• Add blueberries to a bowl and toss with 1 teaspoon flour before adding to the lemon batter. Toss getly to incorporate.
• Pour the batter into the prepared pan. DO NOT tap the cake pan on the counter! Or your blueberries will sink to the bottom.
• Bake for 50 minutes, or until a tester is inserted and comes back clean and with only a few crumbs attached. The top and edges of the loaf should be golden.
• Let the loaf cool in the pan for 15 minutes. Run a knife along the edges of the loaf and carefully remove the loaf from the pan and transfer to a wire rack to finish cooling.

MAKE THE ICING:

• Sift the powdered sugar into a bowl. Pour in 2 to 2½ tablespoons of buttermilk and whisk until smooth. It should be thick but a pourable consistency.
• Pour the glaze over top of the loaf and use an offset spatula or knife to spread it over top if needed.
• Let cool until the icing has hardened, slice and serve.