• Preheat your oven to 350°F and position the oven rack in the center. Prepare a 9x5-inch metal loaf pan by coating it with nonstick spray. Line the pan’s bottom with parchment paper for easy release, then apply another light layer of spray.
• In a small bowl, combine the milk, grated lemon zest, and lemon juice. Set aside for about 10 minutes to allow the mixture to curdle slightly it’s normal and creates a lovely tang.
• In a medium-sized bowl, whisk together 2 cups of all-purpose flour, baking soda, and salt. In another smaller bowl, gently toss the blueberries with the remaining teaspoon of flour to coat them. This step ensures the berries remain suspended in the batter rather than sinking.
• Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the softened butter and granulated sugar together on medium speed for 2–3 minutes. The mixture should be light, airy, and fluffy. Scrape down the sides of the bowl to ensure everything is well blended.
• Add the eggs one at a time, beating thoroughly after each addition. Once combined, scrape the bowl again to avoid any unmixed bits.
• Reduce the mixer speed to low. Begin incorporating the dry ingredients and the milk mixture in alternating additions: start by adding a third of the flour mixture, followed by half the milk mixture. Repeat this process until all of the flour and milk have been incorporated, ending with the flour. Mix gently and scrape the bowl as needed to prevent overmixing.
• With a spatula, fold the flour-coated blueberries into the batter until evenly distributed. Be gentle to keep the blueberries intact. Transfer the batter to the prepared loaf pan, using the back of the spatula to smooth out the top.
• Bake for 50 to 60 minutes, or until the cake is a beautiful golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack. Let it cool completely before adding the glaze.

Prepare the Glaze

• In a small bowl, whisk together the confectioners’ sugar, grated lemon zest, and fresh lemon juice. Adjust the consistency as needed: the glaze should be thick but still pourable similar to honey or molasses.
• Place the cooled cake on a serving platter. Drizzle the glaze generously over the top, allowing it to trickle down the sides naturally. Allow the glaze to set for 10–15 minutes before slicing.
• Use a serrated knife to cut clean slices, and serve. To keep the cake fresh, store it in a covered container or tightly wrapped in plastic wrap for up to 3 days at room temperature.