Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf 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 bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lemon juice, and lemon zest until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the blueberries.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.