Preheat your oven to 350°F and grease a 9x13-inch baking pan. Cream together the softened butter and granulated sugar until the mixture looks light and fluffy, about 2 minutes. I always scrape down the bowl halfway through to make sure everything combines evenly.

Add the eggs one at a time, beating well after each addition. Whisk together the flour, baking powder, and salt in a separate bowl first. This prevents lumps and ensures even distribution of the leavening agent.

Alternate adding the dry mixture and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed—don't overmix or you'll end up with a tough cake. Fold in the lemon zest gently.

Pour the batter into your prepared pan, then scatter the blueberries evenly across the top. Bake for 32-35 minutes until a toothpick inserted in the center comes out clean and the cake pulls slightly from the sides. Mine always takes about 34 minutes, but ovens vary, so watch it after minute 28.

While the cake bakes, combine the lemon juice with 1/4 cup water and stir in the powdered sugar until smooth. Remove the cake from the oven and let it cool for 5 minutes. Using a skewer or fork, pierce the cake all over—I go in at different angles so the syrup travels everywhere.

Pour the lemon syrup slowly over the entire surface of the blueberry lemon poke cake crowd favorite. The syrup will seem like a lot, but the cake soaks it right up. You'll see it bubbling around the edges as it absorbs, which is exactly what you want to happen.

Let the cake cool completely before serving—about 2 hours. The flavors actually improve as everything sits together, so don't rush this step.