Preheat your oven to 180°C (350°F) and grease a 9x5-inch loaf pan with butter or non-stick spray.
In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a larger mixing bowl, cream the softened butter and sugar together using a stand or hand mixer until the mixture is pale, fluffy, and smells buttery—about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Stir in the lemon zest, fragrant and bright, until evenly distributed.
Pour in the lemon juice and mix just until combined; this adds a fresh citrus flavor and helps activate the baking powder.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this keeps the loaf tender.
Gently fold in the blueberries, tossing them lightly in a tablespoon of flour beforehand to prevent sinking.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra blueberries on top for visual appeal.
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check at the 50-minute mark to prevent overbaking.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
Slice the loaf once cooled, revealing a moist crumb speckled with juicy blueberries and bright lemon zest. Serve at room temperature or slightly warmed for the best flavor and texture.
