Preheat oven to 350 degrees F.

Spray a 9" x 5" loaf pan with cooking spray. Line with parchment paper with the paper hanging over the sides.

In a small bowl, pour in buttermilk, lemon juice, and lemon zest. Set aside.

In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.

In a large bowl, using a mixer, beat the butter and sugar.

Add 1 egg at a time, mixing well in between each egg.

While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.

In a small bowl toss the blueberries with about 2 tablespoons of flour to coat them. (This prevents the blueberries from sinking to the bottom of the cake.)

Stir in the flour-covered blueberries.

Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.

Bake in a preheated oven for 45 to 55 minutes. Let cool completely.

Prepare the glaze by mixing 2 cups powdered sugar with 2 to 3 tablespoons of lemon juice. Pour over the top and sides of the cooled cake.