Preheat your oven to 350°F and grease a 9 x 5″ loaf pan with butter.
In a medium bowl, whisk the flour, baking powder, and salt.
In a larger bowl, whisk the sugar, vegetable oil, room temperature eggs, fresh-squeezed lemon juice, sour cream, and milk. Add the dry ingredients and whisk until smooth.
Rinse and dry the blueberries and toss with the flour to coat.
Use a rubber spatula to fold the blueberries into the batter, leave any excess flour in the bowl.
Pour the batter into the prepared pan, cover with aluminum foil, and bake for 15 minutes. Remove the foil and continue baking for 50-55 minutes. A toothpick inserted into the center should come out clean.
Allow to cool slightly in the pan and then transfer to a plate or a cooling rack.
Make the lemon glaze: In a medium bowl or a glass measuring cup add the powdered sugar, fresh lemon juice, milk (or cream or half & half), and vanilla extract. Whisk until smooth.
Pour the glaze evenly over the top of the slightly cooled bread. Let the first layer of glaze set for a minute or two then add a second layer on top.