Taken from Rosemarie Emro's Bakin' Without Eggs. So far I've been pretty impressed with the quality of the recipes. One thing I'd recommend though is to mix your wet and dry ingredients separately, and then blend them together quickly before pouring to keep the batter light.
3 cups flour plus 1 tbls (to coat the berries)1 1/4 cup sugar plus 2 tbls lemon juice
1 1/2 cup milk
1 tsp baking powder
1 tsp baking soda
2 tsp grated lemon peel if you'd like a little extra tang
2 cups fresh or frozen, not thawed, blueberries
Pre-heat the oven to 350 degrees. Grease a 9x5x3 inch pan.
In a large bowl, mix all of the dry ingredients. In another bowl, mix together all of the wet ingredients. Pour the wet ingredients into the dry and blend well. Wash and drain the blueberries. Sprinkle a little flour on the berries and toss till coated. Fold the berries into the batter.
Pour the batter into the pan and spread evenly. Bake for 55 minutes. Remove from the oven and cool for 10 minutes before slicing.
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