Instructions

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
• In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes.
• In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Toss the blueberries with the remaining teaspoon of flour.
• In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, then beat in the eggs one at a time.
• With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture, and continue alternating until combined.
• Fold in the flour-dusted blueberries.
• Transfer the batter into the prepared pan and smooth the top.
• Bake for 50 to 60 minutes, until golden brown and a tester comes out clean. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
• Transfer the cooled cake to a serving platter.
• For the glaze, mix together the confectioners' sugar, lemon zest, and lemon juice. Adjust the consistency if necessary.
• Spoon the glaze over the cake and let it set for 10 to 15 minutes before serving.
• Slice with a serrated knife.
• The cake can be frozen for up to 3 months; double-wrap securely.