Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk and lemon juice. Begin and end with the flour mixture. Stir in the lemon zest.
Gently fold in the blueberries. Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.