Preheat the oven to 350 degrees F. Toss the blueberries with the 1 tablespoon flour and set aside. In a large bowl, cream the butter with 1 cup of the sugar until fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the remaining 1-⅔ cups flour, baking powder, and salt. Add the flour mixture and the milk alternately to the creamed mixture. Fold in the blueberries, 1 tablespoon lemon juice, and lemon rind. Pour into a greased and floured 9x5-inch loaf pan. Bake for about 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack.
In a small pan, combine the remaining ½ cup sugar and the remaining ¼ cup lemon juice. Heat until boiling, stirring until the sugar dissolves. Brush on the slightly cooled bread and cool completely before cutting.