Lemon Blueberry Cake

Preheat oven to 350°F. Grease a 9x5 loaf pan with non-stick cooking spray and line with parchment paper.
In a small bowl, stir together the milk and lemon juice. Set the bowl aside while you work on the remaining parts of the recipe.
The mixture will curdle - that's okay! This is creating homemade buttermilk.
In an another small bowl, combine the flour (save the 1 tablespoon for later), baking powder, and salt. Set aside.
Cream the butter, sugar, and lemon zest in a large bowl using a wooden spoon or electric mixer. Scrape down the sides of the bowl if necessary.
Add in the vanilla and the eggs. Mix until combined.
Alternate pouring in the flour mixture and milk mixture, until both are fully combined into the batter.
Take the bowl that contained your dry ingredients, and add in the remaining cup of flour and blueberries. Toss until combined.
Pro tip: this keeps ingredients from sinking to the bottom of whatever you are baking - I use this trick for any type of berry I'm adding to a baked good!
Gently fold blueberries into the batter. It will be thick.
Pour the cake batter into your prepared loaf pan and bake on the bottom rack for 45 minutes.
If your cake is getting really brown on top, tent the pan with some aluminum foil and bake for another 15 minutes.
A knife or toothpick in the middle should come out clean.
Let the cake cool for 10 - 15 minutes in the pan, then transfer to a wire rack.