Preheat the oven to 350 and grease a loaf pan with butter. I used a 1.5qt loaf pan from pyrex.

To a mixing bowl, sift the flour, baking powder and salt, ¾ c sugar and set aside.

In another bowl using a stand mixer or electric mixer blend together the butter, eggs, vanilla, ¼ c sugar, lemon zest and lemon juice. Mix until well combined.

Slowly add the dry ingredients and milk to the bowl with the butter, eggs, etc. Use a hand mixer or stand mixer.

Add the blueberries to the batter and mix in by hand with a large spoon or spatula, do not use a mixer.

Immediately pour batter into the prepared loaf pan and bake on the middle rack of your oven for 55- 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let the bread cool in the loaf pan for at least 15 min, remove then set on a wire rack to cool. While the bread cools, prepare the glaze.

Add the cream cheese, powdered sugar, and milk to a mixing bowl. Using an electric mixer, beat until smooth.

Add the lemon juice and beat again until smooth. Add more milk if necessary to make it thinner and add more powdered sugar to make it thicker if needed. Fold in the lemon zest.

Drizzle the glaze over the top of the blueberry bread. Slice, eat and enjoy!