Preheat the oven to 175°C (350°F). Grease your loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
Zest the lemon using a microplane, then squeeze out 2 tablespoons of fresh lemon juice. Set both aside.
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined.
In a separate bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the mixture is smooth and slightly thickened.
Add the lemon zest and juice to the wet mixture, mixing just until combined and fragrant.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
Gently fold in the blueberries with a spatula, being careful not to crush them or let the batter become overmixed.
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 in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs. If the top browns too quickly, tent with foil.
Remove the loaf from the oven, let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Slice with a serrated knife and enjoy this tender, fragrant loaf that’s bursting with blueberries and bright lemon flavor.
