Instructions

• Preheat the oven to 350°F (175°C). Spray a 9×5-inch metal loaf pan with nonstick cooking spray and line the bottom with parchment paper, then spray again.
• In a small bowl, whisk together the milk, lemon zest, and lemon juice; let sit for about 10 minutes (it may curdle — that’s okay).
• In a medium bowl, whisk together the flour, baking soda, and salt.
• Toss the blueberries with the extra teaspoon of flour to help keep them from sinking; set aside.
• In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy (about 2–3 minutes).
• Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
• With the mixer on low, add a third of the flour mixture, then half of the milk mixture; repeat with another third of flour, the rest of the milk mixture, and finish with the remaining flour.
• Fold the flour-dusted blueberries into the batter with a spatula.
• Transfer the batter to the prepared pan, smoothing the top, and bake for 50–60 minutes, until golden and a tester comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
• Make the glaze by whisking together the confectioners’ sugar, lemon zest, and lemon juice until thick but pourable; drizzle over the cooled cake.
• Let the glaze set for 10–15 minutes before slicing and serving.