Easy Blueberry Lemon Bread

Easy Blueberry Lemon Bread 1 ¾ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 stick butter softened ¾ cup granulated sugar 2 large eggs ½ cup milk buttermilk is best for moistness; otherwise, use whole 1 teaspoon of lemon zest ½ teaspoon ground cinnamon 1 cup fresh or frozen blueberries Coarse sugar for sprinkling optional Preheat oven to 350 degrees and grease the 9x5 loaf pan. In a large bowl, stir together the flour, baking powder, and salt. Set aside. In a medium mixing bowl, add the butter and sugar together and beat on medium speed until fluffy. Add the eggs, milk, lemon peel, and cinnamon and mix well until combined. Add wet ingredients to the dry ingredients, stirring until just moistened. Gently fold in the blueberries. Fill pan with the batter and sprinkle with coarse sugar on the top. Bake for 45-50 minutes or until an inserted toothpick comes out clean. Cool loaf pan on a wire rack.