Pre-heat oven to 350F and spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the I Can’t Believe It’s Not Butter!® Spread, sugar, and beat until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl and with the mixer running on low speed, add the eggs one at a time, beating well after each addition.
Add the lemon extract and beat to incorporate.
Stop, scrape down the sides of the bowl, and add 1 ½ cups flour, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix.
Add the lemon zest and beat on low to incorporate.
Turn half the batter out into prepared pan; setting pan and remaining batter aside.
To a small bowl, add the blueberries, sprinkle with 1 tablespoon flour, and toss with your fingers or a spoon to coat.
Evenly sprinkle half the blueberries over the batter in the pan.
Top with remaining batter.
Top with remaining blueberries.
Bake for about 70 to 75 minutes, or until a toothpick inserted in the center crack comes out clean or with a few moist crumbs.
Allow cake to cool in pan on a wire rack for about 15 minutes before turning it out to cool completely on a rack.
To a small bowl, add the lemon juice, confectioners’ sugar, and whisk until smooth and combined.
Evenly drizzle glaze over bread before slicing and serving.
