1.

Preheat the oven to 350°F (177°C) and butter a 9-inch round baking dish or pan. Set aside while preparing the batter.

2.

In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside for later use in the recipe.

3.

In a large bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer.

4.

Add the eggs, one at a time, beating well after each addition. Incorporate the vanilla extract and lemon zest.

5.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

6.

In a small bowl, toss the blueberries with a tablespoon of flour to prevent them from sinking to the bottom.

7.

Gently fold the blueberries into the batter, being careful not to overmix, to avoid breaking them up.

8.

Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.

9.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden.

10.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.