Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, 2 tablespoons of sugar, and 1 teaspoon of salt. Whisk until fully blended.

Add ½ cup of cold, cubed butter to the dry mixture. Work it into the flour until it resembles coarse crumbs.

Gently fold in 1 cup of blueberries, being careful not to crush them.

In a separate bowl, combine ¾ cup of milk with the dry mixture. Stir until just combined.

Flour a clean surface and turn the dough onto it. Knead gently about 5-6 times and shape into a ¾-inch thick rectangle. Cut out biscuits.

Place the biscuits onto the prepared sheet, bake for 12-15 minutes until golden brown.

While cooling, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled biscuits and serve.