Preparation Steps

• Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a small bowl, toss the blueberries with 1 teaspoon of flour and set aside.
• In a stand mixer, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the lemon zest, lemon juice, and buttermilk.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the flour-coated blueberries.
• Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Whisk together the powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.