• Preheat oven to 350°F. Butter a 9x5 loaf pan and line with parchment paper (see note).
• Add ½ Tablespoon lemon juice to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
• Meanwhile, in a medium bowl, whisk together 1 cup all purpose flour, whole wheat flour, and baking powder.
• Beat sugar and lemon zest for 30 seconds. Add butter and beat (using whisk attachment) 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, and remaining milk mixture. Do not overmix.
• Toss blueberries with 2 teaspoons of flour. Fold half of blueberries into the batter and add half of the batter to the loaf pan.
• Sprinkle batter in the loaf pan with remaining blueberries and top with remaining batter.
• Bake for 60-70 minutes, or until a toothpick comes out clean.
• Cool for 10 minutes. Turn loaf onto a rack and remove parchment paper. Cool completely.

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.