It's hard not to eat this once it comes out of the oven! So delicious!

Nestled in the heart of my recipe box, between the butter-stained pages, there lies a treasure of a recipe: Lemon Blueberry Bread. This darling loaf holds a special place at our family table, reminiscent of the joyful days when the children, ankles deep in the brook, would pick wild blueberries under the watchful eye of summer's sun. And lemons, well, they remind me of my dear Aunt Mabel who always said, "A squeeze of lemon fixes everything from a dull pie to a dull day." Whether it's for a bustling family breakfast or to wrap up with a bow for your neighbor, this bread is a slice of Midwestern hospitality.

This Lemon Blueberry Bread, my dears, is a delight on its own, but if you wish to add a little something on the side, a dollop of freshly whipped cream or a scoop of vanilla ice cream does wonders for the soul. And for those mornings when the rooster's crow pulls you from slumber, a pat of butter and a hot cup of coffee make for perfect companions.

Servings: Yields one 9x5-inch loaf, enough to serve about 8 people, depending on the generosity of your slices.

- 2 cups all-purpose flour, plus a tablespoon for blueberries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of one lemon
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Juice of one lemon
- 1 cup fresh blueberries (frozen can be used, but don't thaw them)

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.

2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt.

3. In a large bowl, combine sugar and lemon zest, rubbing them together with your fingertips until the sugar is fragrant.

4. Add buttermilk, vegetable oil, eggs, vanilla extract, and lemon juice to the sugar mixture and whisk until well combined.

5. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.

6. In a small bowl, toss the blueberries with the remaining tablespoon of flour. This helps them to distribute evenly and not sink to the bottom.

7. Gently fold the floured blueberries into the batter.

8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

- If you fancy a bit more of a tart twist, add an extra teaspoon of lemon zest to the batter.
- For a little crunch, sprinkle the top of the loaf with raw sugar before baking.
- If fresh blueberries aren’t in season, don’t fret. Frozen blueberries work just as well, but remember not to thaw them – it’ll make your batter too wet.
- And here's a tip from my mother’s kitchen: To ensure your bread stays moist, wrap it up tightly in plastic wrap once it’s completely cooled. It’ll taste even better the next day, if y'all can wait that long.

There you have it, my lovelies, Lemon Blueberry Bread that’ll have your kin coming back for seconds before the dishes are even washed. Enjoy it with love and a memory of those sweet, simple days gone by.