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Preheat your oven to 425°F (220°C). Grease a baking dish, bundt pan, or muffin tin.
In a large mixing bowl, combine the dry ingredients: 2 cups of flour, 1 teaspoon salt, 2 teaspoons baking powder, and 1 cup of sugar. Mix well.
In a separate bowl, whisk the egg(s) before adding 1 teaspoon of vanilla extract.
Pour the egg mixture into the dry ingredients. Add the softened butter and ½ cup of buttermilk to the mixture. Mix gently until well combined.
Squeeze the juice of half a lemon (or add the zest of 1 lemon) into the batter and mix until incorporated.
Carefully fold in the blueberries, taking care not to squash them.
Transfer the batter into the greased baking dish or pan, spreading it out evenly.
Place the dish in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool before serving.