Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.

In a large bowl, whisk the melted butter and granulated sugar until well combined.

Add the eggs one at a time, whisking well after each addition. Stir in the milk, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Do not overmix.

In a small bowl, toss the blueberries with one tablespoon of flour. This prevents them from sinking to the bottom of the bread.

Gently fold the flour-coated blueberries into the batter using a spatula.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then move it to a wire rack.

If using the glaze, whisk the powdered sugar and lemon juice together. Drizzle it over the warm bread.