From peanut butter & jelly to macaroni and cheese, there are just some flavor pairings that are meant for each other, much like lemon & blueberry. As we begin to hope more and more for spring, I thought whipping up a batch of this lemon blueberry bread for breakfast over the week would bring spring fever to our household. Give it a try and let me know how it comes out! Lemon Blueberry Bread light & lemony loaf cake, bursting with blueberries Ingredients 1/3 cup melted butter 1 cup white sugar 1/4 cup freshly squeezed lemon juice 2 eggs 1 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp salt 1/2 cup milk 2 tbs grated lemon zest 1 cup fresh 2 tbs all-purpose flour Takes 1 hr 20 min | 20 min prep | 60 min bake Serves 6. Instructions Preheat oven to 350 degrees F (175 degrees C). Grease an 9×5 inch loaf pan with shortening then cover with sugar In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs – set aside. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternating with milk. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. (This helps prevent them from sinking). Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan. Bake in preheated oven for about 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in the pan for 40 minutes on a wire rack & enjoy!