Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.

In a small bowl, sift together 1 1/2 cups flour, salt, and baking powder. Set aside.

In a large mixing bowl, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix with an electric mixer until well combined.

Add about 1 cup of the flour mixture and stir just until combined. Add half of the milk and stir again. Repeat with the remaining flour mixture and milk, mixing only until combined.

Toss the blueberries with 1 tablespoon of flour. Gently fold the coated blueberries into the batter.

Transfer the batter to the prepared loaf pan and spread it evenly.

Bake for approximately 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

Remove the bread from the oven and let it cool in the pan for 30 minutes. Carefully remove the loaf and transfer it to a wire rack to finish cooling.

To make the lemon icing, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.

Once the bread has cooled, drizzle the lemon icing over the top. Slice and enjoy.