In a large mixing bowl, whisk together the 2 ½ cups all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt. Cut in ½ cup softened butter using a pastry cutter or fork. Add 1 cup whole milk, ½ cup sourdough discard and stir until the dough comes together. If the dough feels too sticky, you can add a bit more flour, one tablespoon at a time. Knead the dough by hand for 3-5 minutes. Gently fold the 1 cup fresh blueberries into the dough. You can lightly flour them to prevent sinking. Mix just until combined, being careful not to crush the berries.

Cover the bowl and let the dough rest at room temperature for 2-4 hours.

On a lightly floured surface, roll the dough out into a rectangle, about ½ inch thick. Brush the dough with ½ stick of softened butter, then sprinkle with the sugar and cinnamon mixture (½ cup sugar &2 tsp ground cinnamon). Cut the dough into 3-4 inch squares. The number of squares will depend on the size of your rectangle but it isn’t important. Place the squares into a greased loaf pan, stacking them with the loaf pan tilted so that the squares are on their side and not flat on the bottom.

Preheat your oven to 350°F (175°C). Bake the loaf for 50 minutes to an hour, or until golden brown and fully cooked through (you can insert a toothpick to check for doneness). I recommend covering the top of the loaf with foil after about 20 minutes of baking so that the top doesn’t get too dark. Dut to the juiciness of the berries, this loaf requres more baking time than normal.

While the bread is baking, whisk together the 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest in a small bowl. Adjust the lemon juice if you prefer a thinner or thicker consistency.

Once the bread has cooled slightly on a wire rack, drizzle the lemon glaze over the top of the pull-apart bread. Serve warm and enjoy!