First, get your lemon juice ready. Wash off the outside of the lemons, and then roll them around under your hand to soften and “loosen” up the juice inside.
Then cut in half and squeeze out the juice, being careful to remove any seeds.
In your mixer bowl, first beat together the butter and sugar, then add the eggs and lemon juice. I let mine mix while getting the other ingredients ready, so that it becames nice and silky.
In a separate bowl, stir together the flour, baking powder and salt. To give my bread an extra citrus deliciousness, I like to use orange juice instead of milk for the liquid. So measure out your orange juice. Now alternately add your flour mixture and orange juice to your creamed sugar, eggs and lemon juice, just a bit at a time till it’s all incorporated. This really makes a beautiful batter.
Now if you’re using frozen blueberries (not for fresh) stir them with a Tablespoon of flour. This will soak up some of the moisture when they bake.
Turn off your mixer and gently stir the blueberries into the batter.
Generously grease an 8 x 4 inch bread pan (especially the bottom very well). Pour in your batter and bake in a preheated 350 degree oven for around 60 to 70 minutes, depending on the heat of your oven. Mine takes right around 65 minutes before a knife or toothpick inserted comes out cleanly.
Let it sit in the pan for a few minutes before you turn it out onto a clean towel or cooling rack.