Preheat oven to 350 degrees F. Coat a 9 x 5 inch loaf pan with cooking spray, line bottom with parchment paper.

Place sugar and butter in a large bowl; beat with a mixer on medium-high speed until creamy

Beat in eggs, one at a time until mixed with sugar and butter.

Add to ingredients in the bowl, the cottage cheese, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.

Sprinkle flour over batter, then sprinkle baking powder and salt evenly over flour. With the mixer on low speed, beat just until almost combined – DO NOT OVERMIX.

Add blueberries to batter and using a spatula, gently fold them into the batter, again just until mixed.

Place batter into the prepare loaf pan.

Bake for 1 hour or until edges begin to brown and a tester inserted in the center comes out clean.

Let cake cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Remove parchment paper from the bottom and carefully turn cake right-side up.  Let cake cool completely.

Mix together the 2 tablespoons of powdered sugar with 1 teaspoon lemon juice until smooth. Brush or drizzle the glaze on top of cake.