Zest and juice the lemon set aside
Cream butter and sugar add in eggs and milk. Stir in one tablespoon of lemon juice
In a bowl, combine flour, baking powder, salt and lemon zest.
Add to butter mixture and Stir just until combined do not over mix
In a bowl toss blueberries with flour remove any excess flour and fold one cup of blueberries into the batter pour into prepared Pan and top with remaining blueberries
Bake for 50 to 60 minutes or until a toothpick comes out clean. Remove from Pan and place on a cooling rack. Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf and pour glaze over the loaf. Let cool completely
