Preheat the Oven: Set your oven to 175°C (350°F) and lightly grease a loaf pan or round cake tin. This ensures the cake releases smoothly and keeps its golden edges intact.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg. The scent will instantly remind you of classic bakery donuts.
Mix the Wet Ingredients: In a separate bowl, whisk the melted butter, eggs, milk (or buttermilk), and vanilla extract until smooth and well blended.
Combine and Fold: Pour the wet mixture into the dry ingredients. Gently fold together until almost combined—be careful not to overmix. Just before the batter fully comes together, add the blueberries and lemon zest. Fold gently until evenly distributed and the batter looks thick and speckled.
Transfer and Bake: Spoon the batter into your prepared pan and smooth the top. Bake for 38–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with soft crumbs.
Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool slightly before glazing.
