Blueberry-Lemon Breakfast Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract and lemon zest.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, until well combined.
Gently fold in the blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your delicious blueberry-lemon breakfast cake!
[Optional: Sprinkle with powdered sugar or drizzle with a lemon glaze for an extra touch of sweetness.]