• Preheat oven to 350°F. Butter a 9x5 inch loaf pan and line with parchment paper.
• Add ½ Tablespoon lemon juice to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
• In a medium bowl, whisk together 1 cup all purpose flour, whole wheat flour, and baking powder.
• In the bowl of a stand mixer or a large bowl, using whisk attachment, beat sugar and lemon zest for 30 seconds. Add butter and beat for 3 minutes or until fluffy.
• Add eggs, one at a time, beating until well mixed. Add 2 Tablespoons of lemon juice.
• Mix ⅓ of the flour mixture into butter mixture (on low or by hand). Add ½ of milk mixture (from step 2), remaining flour, then remaining milk mixture. Do not overmix.
• Toss blueberries with 2 teaspoons of flour. Gently fold half the blueberries into the batter. Add ½ of the batter to loaf pan.
• Sprinkle remaining ½ of the blueberries over the batter, then top with the remaining batter.
• Bake for 60-70 minutes, or until a toothpick comes out clean.
• Cool for 10 minutes. Turn loaf out onto a rack and remove parchment paper. Cool completely before slicing.

Lemon Glaze

• In a small bowl, whisk together powdered sugar and 1 Tablespoon of lemon juice. If needed, add ¼ teaspoon of water at a time (if needed) to reach desired consistency.
• Drizzle glaze on top of loaf and allow to set. Garnish with blueberries if desired.