For the bread:
1/3 cup melted butter
1 cup sugar
3 tablespoons freshly squeezed lemon juice
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup whole milk
2 tablespoons lemon zest
1½ cups fresh blueberries (washed and dried)
For the glaze:
1/4 cup confectioner’s sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350°F. Grease an 8×4-inch loaf pan. In a large mixing bowl, beat the butter, sugar, lemon juice, and eggs.
In a separate bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture gradually, adding some of the milk after each stir.
Very gently fold the lemon zest and blueberries into the batter and pour the batter into the prepared pan.
Bake for about 1 hour, until lightly golden brown and a toothpick inserted into the center comes out clean. Let the bread cool slightly before applying the glaze.
To make the glaze:
Combine the confectioner’s sugar with 2 tablespoons of lemon juice in a small measuring cup and blend well. Pour the glaze over the warm loaf. Serve right away or store in an airtight container.