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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
Prepare the bread batter: Beat sugar, butter, eggs, and lemon juice together in a large mixing bowl.
Combine flour, baking powder, and salt in a separate bowl. Stir into egg mixture alternately with milk. Fold in blueberries and lemon zest. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 60 to 70 minutes. Cool bread in the pan for 10 minutes.
Notes:
I've left the lemon zest out before, but it's vital. It takes a 6 or 7 recipe to a 9.
If the dough is thicker than you think is appropriate after step 3, I put a squirt or two of lemon juice into the batter while it's being mixed. It should be smooth, but not solid.
Measure the blueberries like you measure garlic. Measure with your heart.