– 1½ cups all-purpose flour – 1 tsp baking powder – ¼ tsp salt – ½ cup unsalted butter, softened – ¾ cup sugar – 2 large eggs – 1 tsp vanilla extract – 1 tbsp lemon zest – 2 tbsp lemon juice – ½ cup milk – 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal after baking.
In a medium bowl, whisk together flour, baking powder, and salt. Toss blueberries with 1 tsp flour to keep them from sinking in the batter.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and juice.
Add half of the dry ingredients to the wet mixture, then add milk. Stir gently. Add remaining dry ingredients and mix until just combined.
Fold in the floured blueberries carefully so they remain whole and evenly spread throughout the cake batter without overmixing.
Pour the batter into your prepared pan, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with lemon glaze if desired.