Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
Whisk together the flour, baking powder, salt and set aside.
In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
Add the lemon zest, lemon extract, and whisk together well.
Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries in.
Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
For the glaze, in a medium bowl, combine the powdered sugar and almond milk until smooth and combined.
Drizzle glaze over bread before slicing and serving.