Cup of Yum
1. Preheat your oven to 350 °F. Grease and set aside a standard loaf pan.
2. Place the butter and sugar into a large mixing bowl and beat together until combined.
3. Beat in the eggs, one at a time, adding the second egg only after the first has been incorporated.
4. Mix in the milk, lemon juice and lemon zest.
5. In a medium bowl, whisk together the flour,baking powder and salt. Add into the wet mixture and beat until just combined. Stir in the blueberries and make sure not to overmix.
6. Pour the batter into the prepared pan and smooth out into an even layer.
7. Bake in the oven for 50-60 minutes until a cake tester inserted comes out clean.
8. Remove and place on baking rack in the pan.

Hot Buttery Lemon Glaze

Cup of Yum
1. Combine the ingredients of the glaze in a microwave safe glass measuring cup. Microwave on short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it's not gritty.
2. Pour slowly over top of the still hot lemon bread in the pan. If the glaze pools, tilt the corner of the pan and pour what's remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
3. Take a knife and run along the edges of the bread in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides.
4. Let the bread sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time.
5. Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the bread onto a baking rack and cool completely.