• Preheat oven to 350 degrees F (175 degrees C).
• Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
• In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
• In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
• In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
• Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
• Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.

Lemon glaze:

• Combine freshly squeezed lemon juice and ½ cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . 
• Drizzle the top of the blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.