Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until combined.
Gradually add the dry ingredients to the wet ingredients alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour half of the batter into the prepared cake pan and spread evenly.
Spoon the blueberry pie filling evenly over the batter layer, leaving about 1/2 inch border around the edge.
Carefully spread the remaining batter over the blueberry filling, covering it completely.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake, then invert onto a wire rack to cool completely before serving.