1-Preheat oven to 350°F. Prepare a 9×5-inch metal loaf pan by spraying with nonstick cooking spray and lining the bottom with parchment paper.

2-In a small bowl, whisk together milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes, noting that curdling is normal for this mixture.

3-In a medium bowl, combine 2 cups flour, baking soda, and salt. In a separate small bowl, toss blueberries with the remaining 1 teaspoon of flour to prevent sinking.

4-Using a mixer, cream butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down bowl sides, then beat in eggs one at a time, mixing well after each addition.

5-Lower mixer speed. Add one third of the flour mixture to the butter mixture, followed by half of the milk mixture. Add another third of flour, then the remaining milk mixture, and finally the last third of flour mixture, scraping the bowl as needed.

6-Gently fold the flour-coated blueberries into the batter using a spatula, ensuring even distribution without overmixing.

7-Pour batter into the prepared pan and smooth the top for an even bake.

8-Bake for 50 to 60 minutes, until the cake is golden brown and a tester inserted comes out clean.

9-Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10-For the glaze, mix confectioners’ sugar, lemon zest, and lemon juice until thick but pourable, similar to molasses or honey. Adjust consistency with more sugar or juice if needed.

11-Pour the glaze over the completely cooled cake and allow it to set for 10-15 minutes before slicing with a serrated knife.