Lemon blueberry bread

Apply butter to an 8×4 inch loaf pan and use parchment paper to line the pan's bottom and two sides, following the pattern in the picture.

Combine the eggs, lemon juice, 1 cup of sugar, and butter in a bowl and beat until well combined.

Add the flour, baking powder, and salt to the egg mixture in two batches, alternating with the milk. Set aside.

Toss 2 tablespoons of flour with the blueberries in the same bowl you used to mix the flour. Blueberries won't sink as much if you do this.

Blend in the blueberries and zest of the lemon to the batter. Spoon batter into the pan that has been warmed.

After around 60 minutes in a preheated oven, remove the toothpick from the middle of the bread. Let the bread cool in the pan on a wire rack for forty minutes.

Savor it.