Follow these steps to bring a little bit of my family kitchen into yours:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together 1 and 1/2 cups of flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step reminds me of those early days in the kitchen, learning the basics of baking with my abuela.
4. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; we want the batter to stay light and airy.
6. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.