Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the coated blueberries into the cake batter using a spatula.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Once cooled, dust the top with powdered sugar for decoration if desired. Serve and enjoy!