3 tbsp. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
1/4 tsp. salt
2 tbsp. flour
3 tbsp. butter
1 tbsp. grated lemon peel
1 tbsp. fresh lemon juice
1 tsp. baking powder
1/2 c. milk
1 c. fresh or frozen (not thawed) blueberries

Preheat oven to 350 degrees. In a large bowl cream shortening, butter, sugar and lemon peel. Add eggs and lemon juice, mixing well.

In a separate bowl sift together 1 1/2 cups flour, baking powder and salt. Blend into creamed mixture with milk. Toss blueberries with 2 tablespoons flour. Gently fold into batter. Pour batter into a greased and floured 9"x5"x3" loaf pan and bake 50 to 55 minutes, testing for doneness with a toothpick. Remove from pan and cool on wire rack.