3 cups all-purpose flour

1 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons chilled canna butter, cut into small chunks

1 1/2 cups blueberries, fresh or frozen (do not thaw)

Grated rind from one lemon

1 cup milk

2 eggs, beaten 

=Heat oven to 350 degrees F.  Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.  

=Combine the flour, sugar, baking powder, and salt in a large bowl.  Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs.  Mix in blueberries and lemon rind.  Stir in the milk and eggs until well blended. 

=Pour into pan.  Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.  Turn onto wire rack.

=Variation: For Orange-Raspberry Bread, use the grated rind from 1 orange in the place of the lemon rind, and substitute 1 cup raspberries for the blueberries.