Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Sift if needed to remove lumps.
In a large bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, until the batter is smooth and glossy.
Fold in the lemon zest of two lemons, distributing evenly, which will brighten the aroma and flavor of the batter.
Pour in the freshly squeezed lemon juice and gently mix just until combined, creating a lively, slightly loosened batter.
Gently fold in the blueberries, dusted lightly with flour to prevent sinking, until evenly incorporated into the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula and ensuring it’s evenly distributed.
Bake for 50-60 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean with moist crumbs. Cover loosely with foil if the top browns too quickly.
Once baked, let the loaf cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely for best slicing.
After cooling, slice gently with a serrated knife and serve at room temperature, enjoying the moist crumb and vibrant citrus-berry flavor.
