1/3cuplemon curd, warmed slightly to loosen, if necessary
Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray.
In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, and vanilla. Beat in the flour, baking powder, and salt, until combined.
Pour a third of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Swirl half of lemon curd into the batter, then scatter half of the blueberries over the top. Repeat layers one more time, and ending with the remaining batter.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack.
Whisk together the powdered sugar and milk and drizzle over cake. Let set; slice and serve!
You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, add them to the batter without thawing (note: this may increase the baking time slightly.)
This bread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. It also freezes well for up to 2 months. Thaw overnight in the refrigerator, and bring to room temperature before serving.