Let’s walk through the process of bringing this cake to life.

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, 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 was one of my favorite tasks as a child, watching the mixture transform before my eyes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine the milk, lemon zest, and lemon juice in a separate small bowl.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing just until combined.
7. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The golden-brown top should be slightly firm to the touch.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. I can never resist sneaking a slice while it’s still warm!