Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and dust with flour for easy release.

In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.

In a large bowl, use a mixer to beat softened butter and sugar until light and fluffy, about 2-3 minutes.

Add eggs one at a time, beating well after each addition. Stir in lemon zest and fresh lemon juice.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing gently until just combined.

Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter using a spatula.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula for even baking.

Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.