In a small bowl, combine the oil with the juice from the lemon. Beat the eggs and pour into the mixture, along with the milk.
In a large bowl, mix together the flour, baking powder, and salt.
Make a well in the dry ingredients and pour in the wet ingredients, stirring until moist.
Fold in the lemon zest and the blueberries, but be careful not to over mix.
Pour the batter into a loaf pan. Push the blueberries so they are below the surface of the mixture, to avoid too many exploding at the top during cooking, as they rise.
Bake for 50-60 minutes, until a toothpick comes out clean. Leave to cool before slicing, and serve alone or with yoghurt or butter and jam!
