Preheat the oven to 375, spray a 9 x 5 ­ inch loaf pan with non stick pan spray.

Zest the lemon and squeeze the juice from the lemon. Measure ¼ cup of lemon juice, add bottled juice if one lemon is not enough.

Add the lemon juice to the milk to make a homemade buttermilk.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In the bowl of a stand mixer (or a large bowl and hand mixer), combine the lemon zest and sugar in a mixing bowl to make a lemon infused sugar.

Add the room temperature butter to the lemon sugar mixture and beat on medium high until light a fluffy.

Add the eggs to the mixer, one at a time, allowing to fully incorporate before adding in the next egg.

Stop the mixer and scrape down the bowl.

Add ⅓ of the flour mixture to the bowl and stir on low speed.

Add a second ⅓ of the flour mixture to the bowl and stir on low speed until incorporated.

Toss the blueberries with the last ⅓ of the flour mixture to coat the berries.

Add the last ⅓ of the flour mixture and the flour coated blueberries to the batter.

Gently fold using a wooden spoon or spatula to stir until well incorporated.

Transfer the batter to the non stick sprayed loaf pan.

Bake in the oven and baked for 70-­75 minutes.

If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.

The lemon blueberry bread is done when a toothpick inserted in the center comes out clean.

Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a wire rack.