1 c. sugar
1/2 c. unsalted butter, soft
2 eggs
1 tsp. lemon juice or rind of 1 lemon, finely ground
3 ripe bananas, mashed
1/2 c. finely chopped pecans or walnuts
2 c. flour
1 c. fresh or frozen blueberries
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt

Cream sugar and butter until light. Add eggs one at a time; mix in lemon juice and vanilla.

Stir in mashed bananas (do not beat).

Toss blueberries in 1 tablespoon flour to coat. Stir into mixture also adding soda, powder and salt. Fold in flour, the coated blueberries, and nuts.

Pour into greased and floured 9x5 loaf pan or muffin pan lined with foil baking cups.

Bake in 350°F oven: Bread 55-60 minutes; Muffins 35-40 minutes. Test for doneness as all ovens vary.