Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment. Preheating is non-negotiable—your future cake will thank you.

Whisk together flour, sugar, baking powder, and salt in a large bowl. Dry ingredients get to know each other; we’re building a foundation here.

In a separate bowl, whisk melted butter, milk, eggs, lemon zest, lemon juice, and vanilla until smooth. It should look like a sunshiney breakfast smoothie.

Pour the wet ingredients into the dry ingredients. Stir until just combined—lumps are okay. Overmixing is the enemy; we’re making a tender crumb, not a brick.

Gently fold in blueberries. If you overwork, you’ll burst the berries and stain the batter with purple passion. Keep it light.

Pour batter into the prepared pan. Smooth the top with a spatula so it bakes evenly.

Bake 34–38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If it looks like a sunbeam, you’re golden.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Don’t rush this—crumbling cake is a mood you don’t need.

Optional glaze: whisk powdered sugar with lemon juice until you reach a pourable consistency. Drizzle over cooled cake and let it set for a few minutes. Dessert perfection, achieved.