Lemon Blueberry Dessert

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish and set aside.
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt until well combined.
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. Gently fold the floured blueberries into the batter using a spatula.
Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the dessert cool in the pan for 10 minutes before serving. Serve warm or at room temperature.