Preheat your oven to 170°C (350°F). Grease and line your baking pan with parchment paper and set aside.
In a small bowl, mix the dry ingredients. Set aside.
In the bowl of a mixer, cream the butter and sugar together.
Add the eggs, one at a time, scraping down the sides after each addition.
Add the lemon juice and zest and mix until combined.
Add the dry ingredients in 3 additions, alternating with the milk.
Toss the blueberries in a bit of flour and make sure that they are thoroughly covered. Fold gently into the batter.
Pour into the loaf pan and bake for one hour . Transfer to a cooling rack. Let cool for 10 minutes before removing from the pan. Let rest until entirely cool.