Heat the oven to 350 degrees and grease a loaf pan.
Zest and juice one lemon. Add more lemon juice to the juice of the lemon to equal 3 Tbsp.
Beat together the eggs, sugar, and butter, and lemon juice until smooth.
In a separate bowl, combine the flour, baking powder, and salt.
Sprinkle a little of the flour mixture over the blueberries to coat them.
Slowly add 1/3 of the flour mixture to the egg mixture and combine thoroughly.
Add a small amount of the milk and mix.
Alternate the rest of the flour with the milk, stirring between each addition.
Carefully fold in the blueberries and lemon zest. Don't overmix.
Pour the batter into the greased loaf pan and bake for 60-70 minutes.
Let the lemon blueberry bread cool completely in the pan.
Remove the bread and mix the powdered sugar with 1-2 Tbsp of lemon juice.
Drizzle the glaze on top of the bread.