Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly and dusting it with flour.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.

In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Stir in the buttermilk, lemon zest, and lemon juice until the mixture is smooth.

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix!

Gently fold in the blueberries, taking care not to smash them.

Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

If you’d like to add a lemon glaze, mix the powdered sugar and lemon juice together until smooth, then drizzle it over the cooled cake.