Instructions: Preheat oven to 350. Grease and flour pans. Combine flour, sugar, baking powder, cinnamon and salt in large bowl. Cut in butter until mixture resembles fine crumbs. Stir in walnuts and lemon peel.

Beat eggs lightly, stir in milk, vanilla and lemon juice and mix well. Blend into flour mixture just until moistened. Gently stir in blueberries.

Spoon evenly into pan(s) and bake until a toothpick inserted in center comes out clean, about 80-90 minutes. Cool on wire rack 10 min. Remove from pan. Serve warm or cold. Store in fridge.

MAKES: 1 Bundt cake or 2-9 x 5" loaves or 4-5 3/8 x 3 1/8" loaves NOTES:
*I use 3 cups unbleached all-purpose flour, 2 cups King Arthur white whole wheat

**Margarine actually tastes better than butter

***I use a few drops lemon oil instead of peel

NOTES : As a thank you, here is my very favorite quick bread.

This delicious bread is a much requested favorite. It freezes beautifully.

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