Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy lifting.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and 2 tablespoons of lemon juice.
Step 5: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Step 6: In a small bowl, toss the blueberries with 1 tablespoon of flour (taken from the measured 2 cups). Gently fold the floured blueberries into the batter by hand.
Step 7: Pour the batter into the prepared loaf pan and spread evenly.
Step 8: Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
Step 9: Let the bread cool in the pan for 15-20 minutes, then carefully remove it and transfer to a wire rack to cool completely.
Step 10: While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of fresh lemon juice until smooth. Adjust juice to reach desired consistency.
Step 11: Drizzle the glaze over the cooled lemon blueberry bread. Allow the glaze to set for a few minutes before slicing and serving.