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1. Heat the blueberries and 2 tablespoons sugar over medium heat and bring to a boil. Simmer, stirring occasionally, until reduced by one third. Remove from heat and strain to remove seeds. Set aside to cool.
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2. In a large bowl, cream butter and remaining 1 1/3 cups sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Add blueberry sauce and lemon zest and mix until well blended.
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3. In a separate bowl, combine flour, baking powder and salt. Add to the batter and mix until combined, then refrigerate dough for 10 minutes.
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4. Preheat oven to 350F. Lightly grease two baking sheets.
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5. Remove dough from refrigerator and separate into four equal parts. On a lightly floured surface, roll each part into a log about 12 inches long. Place two logs on each baking sheet, and lightly press they are about 3 inches wide. There should be at least 2 inches between the logs.
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6. Bake for 25-30 minutes, until firm. Don't let them get brown! Remove from the oven (but don't turn it off), and allow to cool for about 10 minutes.
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7. Place on a cutting board, and make diagonal cuts about 3/4 inch wide. Place the pieces back on the baking sheets with the cut sides down.
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8. Bake for about 8 minutes, then flip the pieces over and bake for 8 more minutes. They should be lightly toasted. Allow to cool completely. Store in an airtight container, or make glaze as follows.
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9. To make the glaze, whisk together powdered sugar, milk and lemon juice. Dip the top of each biscotti in the glaze, then set on a rack to dry. Drizzle biscotti with any leftover glaze if desired. Allow glaze to set, then store in an airtight container.
