Begin by preheating your oven to 350 degrees F (175 degrees C). As the oven warms up, prepare your loaf pan by buttering it generously, then lining the bottom and sides with parchment paper.
In a large mixing bowl, combine the melted butter with white sugar, eggs, and vanilla extract. Use an electric mixer on medium speed for about 2 minutes until the mixture is creamy and well-blended.
In a separate bowl, mix together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the egg mixture while also adding the milk. Stir just until combined.
Now, take your fresh or frozen blueberries and lightly toss them with the reserved 2 tablespoons of flour. Gently fold the blueberries into the batter.
Next, fold in the grated lemon zest, incorporating the bright and zesty flavors into your mixture.
Carefully pour the completed batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
Bake in the preheated oven for 50 to 60 minutes. To check for doneness, insert a toothpick into the center.
Once baked, allow the Blueberry Lemon Bread to cool in the pan for about 40 minutes.
While the bread cools, prepare the lemon glaze. In a medium bowl, combine freshly squeezed lemon juice with powdered sugar.
Finally, once your Blueberry Lemon Bread has cooled completely, generously drizzle the lemon glaze over the top.