Ingredients
For the Cake:

• 120 ml milk
• 1 tablespoon lemon zest (packed)
• 30 ml fresh lemon juice
• 250 g all-purpose flour (spooned and leveled)
• 1 g baking soda
• 1 g salt
• 150 g blueberries (do not defrost if using frozen)
• 113 g unsalted butter (softened)
• 250 g granulated sugar
• 2 large eggs

• 90 g confectioners' sugar
• 1 teaspoon lemon zest (packed)
• 22 ml fresh lemon juice

Instructions

1. Preheat the oven to 175°C (350°F). Place an oven rack in the middle and lightly grease a 9x5-inch metal loaf pan with nonstick spray. Line the bottom with parchment paper and spray it again.
2. In a small bowl, combine milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes (it may curdle, which is fine).
3. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
4. Using an electric mixer with a paddle attachment (or beaters), cream the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the sides of the bowl, then add the eggs one at a time, beating well after each addition. Scrape the sides again.
5. On low speed, gradually add a third of the flour mixture, followed by half of the milk mixture. Add another third of the flour, then the remaining milk mixture. Finally, add the last third of the flour mixture, scraping down the bowl as needed. Fold in the flour-dusted blueberries with a spatula. 
6. Transfer the batter into the prepared pan and smooth the top. Bake for 50-60 minutes until golden brown, and a tester inserted comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
7. To make the glaze, whisk together the confectioners' sugar, lemon zest, and lemon juice. Adjust the consistency with more sugar or juice if needed; it should be thick but pourable, similar to honey or molasses.
8. Once the cake is fully cooled, transfer it to a serving platter. Pour the glaze over the cake, allowing it to drip down the sides. Let it set for 10-15 minutes before slicing. Use a serrated knife for clean slices.

• The cake keeps for up to 3 days at room temperature in a covered container or wrapped in plastic wrap.

•  Freeze the cake (without glaze) for up to 3 months. After it has cooled completely, wrap it securely in aluminum foil or plastic wrap, or place it in a heavy-duty freezer bag. Thaw on the counter overnight before adding the glaze.

• Two large lemons are required for zesting and juicing. Zest before juicing.

Nutrition

Calories: 323 kcal | Carbohydrates: 56 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g
Cholesterol: 26 mg | Sodium: 97 mg | Potassium: 0 mg | Fiber: 1 g | Sugar: 36 g
Vitamin A: 0 IU | Vitamin C: 10 mg | Calcium: 0 mg | Iron: 2 mg