Preheat your oven to 350° and spray a 9x5 bread pan with nonstick spray. Lay a strip of parchment paper along the bottom of the pan to make removal easier once the bread is cooled.
In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and get rid of any lumps. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well and scraping down the sides between additions.
Add the vanilla and lemon zest. Beat until fully combined.
Turn the mixer down to low and add the dry ingredients and milk in two additions, mixing until just combined each time.
Place the blueberries in a small bowl and mix with 1 tablespoon of flour until coated. This will keep them from sinking to the bottom of the bread.
Gently fold the blueberries into the batter until just combined.
Pour the batter into the prepared pan.
Place on the center rack of the oven and bake for 50-60 minutes. Some ovens may take more or less time and even the pan you use might make a difference with baking time. So bake until a toothpick inserted into the center comes out with only a few moist crumbs.
Remove from oven and allow to cool completely before removing from pan and glazing.