Instructions

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
• In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes.
• In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
• In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides, beat in the eggs one at a time, and scrape down the sides again. Beat in a third of the flour mixture and half of the milk mixture, and repeat until combined.
• Add the flour-dusted blueberries to the batter and fold until evenly combined.
• Transfer the batter into the prepared pan and smooth the top.
• Bake for 50 to 60 minutes, until golden brown and a tester comes out clean. Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
• When cool, transfer the cake to a serving platter.
• Make the glaze: Mix the confectioners' sugar, lemon zest, and lemon juice in a small bowl. Adjust consistency if necessary. Spoon over the cake.
• Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife.
• The cake can be frozen for up to 3 months. Thaw overnight before serving.