1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together the lemon juice and confectioners’ sugar until smooth. Drizzle over the cooled cake.

This recipe is all about balance — a gentle hand with the blueberries ensures they don’t burst and bleed too much into the batter, maintaining that beautiful visual contrast.