1-Start: Start by preheating your oven to 350°F and lining a 9×5 inch loaf pan with parchment paper or giving it a light grease. This sets the stage for a smooth baking process and ensures your cake comes out easily. Once your oven is ready, gather and measure all ingredients to keep things organized and fun.

2-In a bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt, then set it aside. Next, in a mixer bowl, combine 1/3 cup melted unsalted butter, 1 cup granulated sugar, 2 eggs, 1/2 teaspoon vanilla extract, 2 teaspoons fresh grated lemon zest, and 2 tablespoons fresh lemon juice until everything is well mixed. This step brings the flavors together nicely.

3-Add the flour mixture and 1/2 cup milk alternately in two batches, mixing just until combined to keep the batter tender. Rinse 1 cup fresh or frozen blueberries and toss them in 1 tablespoon flour to stop them from sinking. Gently fold them into the batter for even distribution.

4-Pour the batter into your prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 30 minutes, then move it to a rack with a baking sheet underneath. For the glaze, whisk together 2 tablespoons melted butter, 1/2 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract, then pour it over the cooled loaf.