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Line a 9x13-inch baking pan with a parchment paper sling. Grease the parchment and pan with nonstick cooking spray.
In a small bowl, toss the blueberries with 1 tablespoon flour. Set aside.
In a large mixing bowl, whisk together the remaining 2 cups flour, 1 ¼ cups granulated sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and lemon zest to the flour mixture. Mix until just incorporated.
Pour the batter into the prepared baking pan. Arrange the blueberries on top and sprinkle evenly with the remaining 2 tablespoons of sugar.
Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 35 to 37 minutes.
Let the cake cool in the pan for 10 minutes. Use the parchment sling to transfer the cake to a wire rack to cool completely, about 1 hour. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!