Set your oven to 350°F (175°C). Position a rack in the center.

Grease a 9x5 inch loaf pan with butter or non-stick spray. Dust lightly with flour, tapping out the excess. Alternatively, line with parchment paper for easy removal.

In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.

Remove 1 tablespoon of the flour mixture and set aside for coating the blueberries.

Place the fresh blueberries in a small bowl. Add the reserved tablespoon of flour mixture and toss gently until all berries are lightly coated.

Keep the coated blueberries ready to fold in at the end.

Using a microplane or fine grater, zest both lemons, being careful to get only the bright yellow outer layer. Avoid the white pith underneath, which is bitter.

Cut the zested lemons in half and juice them. You need 2 tablespoons (30ml).

In a medium bowl, whisk together the sugar, melted butter, eggs, milk, lemon zest, and lemon juice until smooth and well combined.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well.

Using a rubber spatula, fold the wet ingredients into the dry using broad, gentle strokes. Scrape the bottom and sides of the bowl.

Mix only until you no longer see streaks of dry flour. Some small lumps are perfectly fine. Do NOT overmix.

Gently fold in the flour-coated blueberries with 2-3 more strokes. Distribute them evenly but don't stir aggressively.

Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly and smooth the top.

Place in preheated oven and bake for 55-60 minutes.

The loaf is done when the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the top is browning too quickly before the center is done, tent loosely with aluminum foil for the last 15-20 minutes.

Let the loaf cool in the pan on a wire rack for 10 minutes. This allows it to firm up enough to handle.

Run a butter knife around the edges of the pan, then carefully turn the loaf out onto the wire rack.

Let the loaf cool completely on the rack, about 30-45 minutes more, before slicing.

Use a serrated knife for clean slices. Serve plain, or with a pat of butter.

Pour batter into greased 9x5 loaf pan. Smooth top with spatula.

Bake 55-60 minutes at 350°F.

Divide batter among 3-4 mini loaf pans (5x3 inch).

Reduce baking time to 35-40 minutes. Great for gifting!

Line standard muffin tin with paper liners. Fill cups ¾ full.

Bake 22-25 minutes at 350°F. Makes about 12 muffins.

Preheat oven to 350°F.

Bake 55-60 minutes. Tent with foil if browning too fast.

Test with toothpick for doneness.

Reduce temperature to 325°F (convection runs hotter).

Bake 50-55 minutes. Check 5 minutes earlier than standard time.

May brown more evenly but watch carefully.