1 c. fresh blueberries
2 tbsp. flour
6 tbsp. butter
1 c. sugar
2 tsp. lemon peel
3 tbsp. fresh lemon juice
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 c. buttermilk or regular milk

Wash, sort and dry the blueberries and toss with the 2 tablespoons flour. Cream butter and sugar until light and fluffy. Add lemon peel and juice. Beat in eggs one at a time.

Sift together flour, baking powder and salt. Add dry ingredients to batter a little at a time, alternating with milk. Mix only until batter is smooth. Fold in the flour and blueberry mixture. Spoon into greased and floured 8 x 5 inch loaf pan. Place pan in the center of a 350 degree oven and bake 45 minutes. If top of bread browns too quickly, cover loosely with foil for the last 15 minutes of baking. Let cook for 5 minutes. Remove from pan and cool on a rack.

Using this basic lemon bread recipe, you may substitute other fruit for the blueberries - raspberries, blackberries, or chopped strawberries, apricots, peaches or plums.