Add the lemon juice and zest to the batter, then fold in the blueberries (reserving about 1/4 cup for the top).
Scoop batter into prepared loaf pan, top off with reserved blueberies. Bake for 50 to 55 mins.
When it’s ready, let it cool for 8 mins in pan then transfer to a cooling rack to cool completely.
If using glaze, make lemon glaze while bread cools.
Making the glaze
To make glaze, mix all glaze ingredients in a bowl till combined.
Pour over the cooled bread and enjoy.
If using cream cheese glaze, Mix 2 Tbsp (1 oz) of cream cheese, 1 Tbsp of butter, 8 Tbsp powdered sweetener, 1/2 teaspoon of vanilla extract together. Thin it out with water to your desired consistency.
If you notice the bread is browning at the top too quickly, cover the top of the pan with foil to prevent it from getting overcooked with the center being undercooked.
The bread is ready when a cake tester or small knife inserted at the center comes out clean.