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Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a small bowl, gently toss the blueberries with 1-2 tablespoons of flour until coated. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
Beat in the eggs, lemon juice, and lemon zest. Gradually add the dry mixture, then slowly pour in the milk. Once the batter comes together, scrape down the sides of the bowl. Fold in the blueberries.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes. The top of the loaf should be cracked, raised, golden brown, and firm to the touch. A toothpick inserted into the center should come out clean when ready.
Allow the loaf to cool before slicing and savoring every delicious bite!