Now, let’s bring this cake to life with some simple steps. Just like my dad’s stories, take it one step at a time, and enjoy the process.

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
7. Gently fold the blueberries into the batter, being careful not to overmix.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.