1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

2. In a bowl, whisk together flour, baking powder, and salt; set aside.

3. In a mixer, beat softened butter and sugar for about 2 minutes until light and fluffy.

4. Add eggs one at a time, then mix in milk or buttermilk, lemon zest, and vanilla extract.

5. Gradually fold the dry ingredients into the wet mixture until just combined.

6. Toss blueberries with a little flour, then gently fold them into the batter.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

9. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack.

10. Whisk powdered sugar, lemon juice, lemon zest, melted butter, and almond extract until smooth.

11. When the loaf is warm, drizzle the glaze over the top and let it set before slicing.