Preheat oven to 350 degrees F (175 degrees C).
Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.
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Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it.
My Italian grandma taught me this recipe, and it’s been the talk of the town whenever I serve it!
NO-BAKE CHOCOLATE OAT BARS