Lemon Blueberry Loaf

1. Preheat the oven to 350*2. Spray a 9×5 Loaf pan with Non-stick Cooking Spray3. Cut the lemon in half and juice it, set the dish to the side4. Zest the lemon peel and set to the side5. In a large mixing bowl add the sugar and the butter6. Cream together using an electric mixer7. Add in the milk and the eggs while continuing to beat the ingredients with the mixer8. Stir in 1 tbsp of lemon juice, set the rest of the juice to the side for later9. In another bowl whisk together the flour, baking powder lemon zest, and salt 10. Slowly add the dry mix into the wet mix while continuing to beat to just combine the ingredients11. In a smaller bowl add 1 tbsp of flour to the bowl and add the fresh blueberries12. Toss the blueberries to coat with flour13. Using a slotted spoon remove the blueberries from the flour and add 1 cup of the blueberries to the batter. Set the remaining berries off to the side for later14. Fold the blueberries in gently15. Pour the batter into the prepared loaf pan16. Top with the remaining blueberries17. Place in the oven and bake for 50 to 55 minutes, test with a toothpick in the center. If it comes out clean it is done, if not place in oven for another 5 minutes then test again and follow same routine18. Remove the loaf from the oven, let sit for 5 minutes19. Remove the loaf from the pan and place on a wire rack to cool20. In a bowl add the Confectioners Sugar and a small amount of lemon juice and stir. Continue to add a small amount of lemon juice to reach desired consistency.21. Poke holes no more than halfway down into the loaf using a wooden spoon handle.22. Pour the king over the top of the loaf, allowing it to settle in the holes.23. Use a spatula to cover the entire loaf