Ultimate Blueberry Bread with Lemon Glaze

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or butter.
In a large bowl, beat the butter and sugar with an electric mixer on high until light and fluffy.
Add the baking powder, salt, and eggs to the butter mixture and mix until combined. Add the milk and mix again.
Gradually add 1 ¾ cups of the flour to the mixture, stirring until smooth.
In a separate small bowl, toss the blueberries with the remaining ¼ cup of flour. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes, or until a wooden skewer inserted in the center comes out clean.
Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
For the glaze, combine the sugar and lemon juice in a small bowl, stirring until the sugar dissolves.
Prick the top of the loaf with a wooden skewer and pour the glaze over the bread while it is still in the pan.
Once the bread has cooled, remove it from the pan, slice, and serve!