Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
• In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
• Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
• Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Stir in lemon juice.
• Toss blueberries with 1 tablespoon flour to coat. Gently fold into the batter using a spatula.
• Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.