Instructions: Preheat oven to 350 degrees. Line an 8-by-4 inch loaf pan with foil or parchment paper. Butter it and set aside. In a small bowl, stir together flour, cornmeal, baking powder and salt. In a measuring cup, combine yogurt and lemon juice.

In a large bowl, cream butter, sugar and lemon zest with an electric mixer on medium until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Lower speed to slow. Reserve 1 tablespoon of flour mixture. Add remaining flour mixture alternately with yogurt and mix until just blended.

Toss reserved flour mixture with blueberries. Then gently fold into batter.

Spoon batter into prepared pan. Sprinkle sugar and cinnamon over top.

Bake for 25 minutes. Cover loosely with foil and continue baking until loaf is golden and a toothpick inserted in center emerges clean, about 35 minutes longer. Cool loaf in pan on wire rack. For best flavor, wrap loaf, still in pan, and store overnight before cutting.

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