Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using a whisk or hand mixer until the mixture is light, fluffy, and pale in color, about 2-3 minutes. You should hear a gentle whirring or see the mixture brighten.
Add eggs one at a time, beating well after each addition, until the batter looks slightly fluffy and smooth.
Stir in the lemon zest and lemon juice, letting the fragrant oils and citrus aroma fill your kitchen.
Gradually fold in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until everything is combined; avoid overmixing to keep the loaf tender.
Gently fold in the blueberries, being careful not to crush them so they retain their shape and color.
Spoon the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
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 moist with few crumbs. Check around 50 minutes to avoid overbaking.
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and prevents sogginess.
Slice once cooled and serve plain or with a dusting of powdered sugar or a drizzle of lemon glaze for extra brightness. Enjoy the fresh, citrusy aroma and juicy bursts of berries in every bite!
