1. Preheat your oven to 350°F. Grease a 6 cup (8 1/2 by 4 1/2 bread loaf pan) and dust it with flour, shaking off any excess.
2. In a medium-sized bowl, combine the flour, baking powder, and salt, whisking them together before setting aside.
3. In a large mixing bowl, cream the softened butter with half of the granulated sugar using medium to high speed until well blended. Gradually incorporate the remaining sugar and continue beating for 2 minutes. Then, mix in the eggs, vanilla extract, and 1 tsp of lemon zest until everything is thoroughly combined.
4. Gradually mix in the flour mixture in two parts, alternating with the room temperature milk, using medium to low speed just until everything is combined. Be sure to scrape down the sides of the bowl with a spatula as necessary.
5. In a small bowl, coat the blueberries with 1/2 Tbsp of flour, then gently fold them into the batter until just incorporated. Pour the batter into the prepared loaf pan and bake for 50-60 minutes at 350°F, or until the top is golden and a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10-15 minutes, then run a knife or cake release tool around the edges and transfer the loaf to a wire rack to cool completely before glazing.

To Make the Lemon Glaze:

1. Once the bread has cooled completely, combine the powdered sugar, lemon juice, and the reserved 1/2 tsp of lemon zest in a separate bowl. Mix until smooth, achieving a drizzling consistency. Adjust with more lemon juice to thin or additional powdered sugar to thicken as needed.