Preheat oven to 350 degrees F. Grease a 10-inch round baking dish and set aside.
Add milk, sugar, eggs, vanilla, salt, flour, and lemon zest into a blender. Pulse on high speed for two minutes until well combined.
Pour 1/2 of batter into the pre-greased baking dish. Disperse half of the blueberries evenly overtop batter. Pour in remaining batter over top, and finish by garnishing with remaining blueberries and sprinkling with sugar.
Bake for 30-45 minutes or until edges are lightly browned. Remove from oven and let cool 15 minutes before serving. Best served the day of (with vanilla bean ice cream!) or can be kept refrigerated and reheated for up to two days.