• Preheat oven to 350°F. Grease or spray a 9 x 5 inch loaf pan at each end, and line the sides of the pan with parchment paper and set aside.      
• In a measuring cup, stir together milk, lemon juice and lemon zest and set aside.
• In a medium bowl, combine flours, baking powder and salt.
• In an electric mixing bowl, or hand mixer, cream butter then gradually add the sugar until light and fluffy, about 3- 4 minutes, stopping to scrape down the sides. Add eggs, one egg at a time, and beat well after addition.
• With mixer on low speed, add a third of the flour mixture, then half of the milk mixture and then repeat, and end with the last third of the flour mixture.
• In a small bowl, combine the blueberries and 2 tablespoons of flour. Then fold into the batter. Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50 – 60 minutes until the loaf is golden and a tester comes out clean. Let the loaf rest on a cooling rack for about 15 minutes, then carefully remove it from the pan on the rack.

Lemon Glaze

• Mix together the icing sugar, lemon zest and lemon juice until well combined. The texture should be slightly runny. Drizzle the glaze over the cooled loaf, add the extra zest and serve with additional blueberries.