Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a small bowl, whisk together the sifted flour and baking powder to ensure even distribution.
In a large mixing bowl, cream the softened butter and sugar with a whisk or mixer until the mixture is light, fluffy, and fragrant—about 3-4 minutes. It should turn pale and slightly increase in volume.
Add the eggs one at a time, beating well after each addition to create a smooth, cohesive batter. The mixture should look glossy and thickens slightly.
Stir in the lemon zest and lemon juice, allowing the fragrant citrus aroma to fill the air as the batter brightens.
Gradually add the dry ingredients in three parts, folding gently with a spatula to keep the batter airy. Alternate with the buttermilk, starting and ending with the flour mixture, until just combined.
Toss the blueberries with a tablespoon of flour to prevent sinking during baking. Gently fold the blueberries into the batter, distributing them evenly without overmixing.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Dot the top with a few extra blueberries if desired.
Bake for 50-55 minutes, or until the loaf turns a deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil and continue baking.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—this helps set the crumb and prevents crumbling.
Slice the loaf once cooled, revealing a moist crumb dotted with juicy blueberries and a fragrant lemon aroma. Serve at room temperature and enjoy the bright, comforting flavors.
