Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, and salt to ensure even distribution of dry ingredients.
In a separate bowl, beat the eggs with the sugar until the mixture is pale, slightly thickened, and fragrant—about 2-3 minutes.
Add the melted butter, lemon zest, and lemon juice to the egg mixture, whisking until well combined and smooth.
Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined; do not overmix to keep the batter tender.
Gently fold in the blueberries, taking care not to crush them; if they tend to sink, toss them lightly with a teaspoon of flour first.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula for a smooth top.
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice the cooled pound cake to reveal a moist crumb dotted with juicy blueberries and bright lemon zest.
Serve slices of the cake on a plate, perhaps with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
