I have been on a blueberry spree lately, only to realize that I had gone a bit overboard a needed to make something with them aside from smoothies. I looked at a few loaf and bread recipes and loved the simple ingredient list of this one. I have also had success with other Joy of Baking recipes, so I gave this one a try. The loaf cake had a great blueberry to cake ratio and a subtle lemon flavor. I decided to add a little more lemon the next time around, and loved the recipe even more. If you prefer a lighter lemon flavors, only use one tablespoon of lemon zest. For a more intense lemon flavor, add another 1/2 tablespoon (about 2 lemons). I love having a slice of this loaf cake with a cup of tea or coffee. The loaf cake will remain moist for at least 3 to 4 days (mine has never lasted beyond that). You can wrap this in foil and keep it at room temperature for storage.
