•  Preheat the oven at 170ºc, Grease a 9'' or 10'' bundt or an equivalent tube pan or a 9x5 loaf pan. I have used a 9" bundt pan
• In a medium bowl, whisk flour baking powder and salt. Keep aside 
• In a stand mixer with a paddle attachment or with an electric mixer. Beat butter until soft and creamy, for about 2 mins on medium speed. Then add the granulated sugar, continue creaming until the batter is smooth. 

  Now at this stage, you beat until sugar is dissolved. But if there are granules of sugar it is fine. It will dissolve completely as we add the eggs. 
• now add the eggs one after the other. mixing well at each addition on low speed. Add the lemon juice and the zest. The batter may look curdled. Nothing to worry, its the emulsion in process
• fold in the flour. mix on low speed.

  This helps in getting to the bottom of the bowl and makes sure that the batter is not over mixed and no flour is left off
• Add milk in the last and give one final mix with the beater or the mixer on low speed. stop the mixer. Add the blueberries and fold in with a spatula just enough to mix in
• Pour the batter in the prepared tin. Bake for 60 to 75mins. depends on your oven.

    Mine took about 60 mins
• Remove from the oven, let it sit in the pan for 10 mins. Before tranfering to the wire rack. 

  Any longer in the pan, will make the crumbs stick on to the pan 

FOR LEMON GLAZE

• whisk in the icing sugar in the lemon juice and mix well until the lumps are gone. drizzle on the cooled down cake.