Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
In another bowl, beat the eggs, then add the melted butter, lemon juice, and lemon zest, stirring until smooth and fragrant.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined—do not overmix to keep it tender.
Gently fold in the blueberries, distributing them evenly throughout the batter, which will be thick but moist.
Pour the batter into a greased loaf or cake pan, smoothing the top with the spatula for an even surface.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let the cake cool in the pan for 10 minutes, until it is firm enough to transfer.
Gently lift the cake out of the pan using a spatula and transfer it to a wire rack to cool completely before slicing.
Slice and serve the cake at room temperature, enjoying the tender crumb, burst of blueberries, and bright lemon flavor with your favorite hot beverage.
