Preheat oven to 350 degrees. Spray a 8x4 inch loaf pan with non-stick spray

In a small bowl, whisk together the sugar and lemon zest. The sugar will coat the lemon zest and it will evenly distribute in the batter better.

In a large bowl, beat the butter, sugar and lemon zest mixture, lemon juice and eggs until smooth and creamy.

Combine the flour, baking powder and salt in a medium bowl and whisk together.

Stir flour mixture into butter mixture alternately with the milk, beating well after each addition.

Gently fold in the blueberries.

Pour batter into prepared loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

While the bread is cooling in the pan, prepare the Lemon Syrup by combining the 2 tbsp lemon juice with the ¼ cup sugar. Mix well.

Place a sheet of wax paper under the wire rack. Turn out bread onto wire rack and using a wooden skewer, poke holes in the top of the bread. Brush on the lemon syrup over the top and sides of the bread. Use all of it.

Once the bread is completely cool, prepare the lemon glaze and drizzle over bread. The glaze will set and harden.

*Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.