Preheat the oven to 350°F. Spray an 8x4-inch loaf pan with cooking spray.

In a large bowl, whisk together 1½ cups gluten-free flour, baking powder, baking soda and salt.

In a medium bowl, whisk together the sugar, eggs, oil, milk, lemon juice, lemon zest, vanilla extract and almond extract.

In a small bowl, stir together the blueberries and 1 tablespoon of gluten-free flour.

Slowly pour the wet ingredients into the dry ingredients and stir together with a rubber spatula until just combined and no dry flour streaks remain. Gently fold in the floured blueberries.

Pour the batter into the prepared loaf pan. Bake for 40 minutes, then cover the pan loosely with foil. This will allow the loaf to continue cooking without the top becoming overly browned. Bake for another 15-20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.

For the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice. Adjust the consistency with more lemon juice or more powdered sugar as needed to make a very thick but pourable glaze. Drizzle over the cooled loaf. Let the glaze set for a few minutes before slicing the loaf.