Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare the Blueberries

1. Rinse and dry the fresh blueberries.
2. Toss them with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake batter.

Step 3: Make the Cake Batter

1. In a large bowl, cream the butter and sugar together using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the zest of 1 lemon and half of the lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients.
6. Gently fold in the floured blueberries with a spatula, being careful not to overmix.

Step 4: Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 5: Make the Lemon Glaze

1. In a small bowl, whisk together ¼ cup powdered sugar and just enough of the remaining lemon juice to make a smooth, pourable glaze.
2. Drizzle the glaze over the cooled cake.