In a large bowl, add the sugar and butter. Using an electric mixer (like KitchenAid) beat the sugar and butter together for about 2 to 3 minutes.
Add the eggs, lemon juice, lemon zest, salt, and vanilla. Beat with mixer another 2 minutes to ensure eggs are thoroughly beaten.
Slowly add in the flour while beating mixture to make the batter. Use a spatula to stir in the blueberries.
Spread the lemon batter into the prepared pie shell. Bake at 350 F for 40 to 45 minutes.
To check for doneness, the center of the pie should have a very slight to no wobble. If it is sloshy, bake another 5 minutes and check again. Using a toothpick or knife is problematic because the filling will stick to the surface of both, even when done. Remove from oven when done baking and place on counter.
While the pie cools, make the lemon glaze by mixing the powder sugar and lemon juice together. Drizzle over the warm pie and let cool completely before serving. Store extra pie in refrigerator.
Notes
** For homemade crust copy link: https://portlandiapielady.com/lemon-brownie-batter-pie/#wprm-recipe-container-10305) For gluten free crust, simply replace all-purpose flour with Bob's Red Mill 1 to 1 GF flour.