In a large bowl whisk together the flour with the baking soda, baking powder and sea salt. Add the blueberries and half of the lemon zest and gently toss to coat. Set aside.
Using a wide spatula gently fold the wet batter into the dry ingredients , making sure not to crush the blueberries if possible.
Transfer the batter to the oiled pan.
Bake in the preheated 350”F oven for about 50 minutes to one hour, or until a toothpick inserted in the center comes out almost clean.
Slice with a serrated knife and enjoy with your morning coffee.
To store the blueberry lemon bread overnight, wrap it in some aluminum foil and keep on the kitchen counter.