Serve this Lemon Blueberry Bread as a delightful treat to brighten your day or impress your guests at any gathering! 

Ingredients:

Lemon Blueberry Bread:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup milk
2 eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons lemon juice
2 cups blueberries (reserve 1/3 cup for topping)
1 tablespoon flour (for tossing blueberries)
1 1/2 tablespoons lemon zest
Lemon Glaze:
1/2 cup powdered sugar
1 1/2 – 2 tablespoons lemon juice

Instructions:
 Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with nonstick baking spray.
 Mix Dry Ingredients: In a small bowl, whisk together the flour, salt, and baking powder.
 Cream Butter and Sugars: Using a mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
 Combine Wet Ingredients: In a large measuring cup, whisk together milk, eggs, vanilla extract, and lemon juice.
 Combine Mixtures: Alternately add the wet and dry ingredients to the creamed butter mixture, starting and ending with the wet ingredients. Mix just until incorporated.
 Prepare Blueberries: Toss 1 2/3 cups of blueberries with 1 tablespoon of flour to coat. Gently fold the floured blueberries and lemon zest into the batter.
 Bake: Pour the batter into the prepared pan. Sprinkle the reserved blueberries on top, pressing them slightly into the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
 Cool: Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
 Glaze: Whisk together the powdered sugar and lemon juice to your desired consistency. Drizzle over the cooled bread.