1-First Step: Prep oven and pan. Preheat your oven to 350°F (175°C). Grease a 9″x5″ loaf pan and line it with parchment paper for easy removal. Gather all ingredients measured ready for mixing.

2-Second Step: Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the tablespoon of flour reserved for coating blueberries. This ensures even leavening and prevents berry sinking.

3-Third Step: Cream butter and sugar. Using a mixer or by hand, beat the melted or softened butter with granulated sugar until smooth and slightly fluffy, about 2-3 minutes. This creates a light base for the batter.

4-Fourth Step: Add eggs and flavorings. Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract, lemon zest, and lemon juice for that bright, tangy flavor that defines this loaf.

5-Fifth Step: Alternate dry mix and milk. Gradually fold the flour mixture and milk into the wet ingredients in batches. Mix gently and just until combined to avoid a dense loaf and maintain tenderness.

6-Sixth Step: Fold in blueberries. Toss blueberries with the reserved flour to prevent sinking and gently fold them into the batter to evenly distribute without breaking.

7-Seventh Step: Bake the loaf. Pour the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle with extra blueberries or a crumble topping for texture. Bake for 50–65 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

8-Final Step: Cool and glaze. Allow the loaf to cool in the pan for about 30 minutes before transferring to a wire rack. Whisk the powdered sugar, lemon juice, melted butter or milk, and vanilla to make the lemon glaze. Drizzle it over the warm loaf, let it set, then slice and serve.