Then reserve 1 tablespoon of the flour mixture and mix it with 1 1/2 cups fresh blueberries in a separate bowl. Then set aside.

Now you will need to add the flour and buttermilk. But don’t add it all at once. Add a little at a time, switching back and forth. So start off by adding 1/4 cup of the buttermilk, then mix and add 1/3 of the flour mixture (about 1 cup at a time). Mix again, and add another 1/4 cup of buttermilk. Then mix and add another cup of flour. Repeat again with the remaining 3rd of buttermilk and flour mixture.

Once the Buttermilk and flour mixture is combined into the batter, fold in the flour-dusted blueberries.

Now coat a loaf pan with nonstick spray and pour the blueberry bread batter inside. Then top with extra blueberries.

Preheat your oven to 350 degrees Fahrenheit and bake the bread for 50 minutes. Then drop the temperature to 340 degrees Fahrenheit and bake for an additional 10 minutes. A good way to tell if the blueberry bread is done baking is by inserting a toothpick into the center of the loaf. If it comes out clean, it’s done baking.

Let it rest for a few minutes in the loaf pan. Then run a knife along with edges and flip it over onto a cooling rack. Be sure to use oven mitts since the loaf pan will be very hot.

Once the blueberry bread has cooled, pour the lemon icing on top. Then slice and serve with tea, coffee, or cold milk.