Preheat your oven to 180°C. Grease the cake tin and line it with baking paper. This helps the cake come out easily after baking.

In a bowl, add flour, baking powder and salt. Mix well using a spoon. This ensures even rising and a soft texture in the cake.

In another bowl, beat butter and sugar together. Use a mixer or whisk. Mix until light and fluffy. This step adds air and makes the cake soft.

Add eggs one at a time into the butter mixture. Mix well after each egg. This helps keep the batter smooth and prevents curdling.

Add lemon zest, lemon juice and vanilla extract. Mix gently. The fresh lemon gives a bright and fresh flavor to the cake.

Slowly add the dry ingredients into the wet mixture. Pour milk in between mixing. Stir gently until smooth. Do not overmix the batter.

Add the blueberries into the batter. Fold gently using a spatula. This keeps the berries whole and spreads them evenly.

Pour the batter into the prepared tin. Spread evenly. Bake for 35–40 minutes. The top should be golden. A toothpick should come out clean.

Remove the cake from the oven. Let it cool in the tin for 10 minutes. Then move it to a rack. Slice and serve once fully cooled.