1 3/4 cups all-purpose flour
1 cup fresh blueberries (or frozen blueberries without sugar)
1/4 cup cornmeal (yellow preferably)
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
5 tbsp + 1 tsp butter, melted
3 tbsp fresh lemon juice
Preheat oven to 375 degrees. Coat the bottom and partway up the sides of a loaf pan with nonstick cooking spray; set aside.
In a medium bowl, put the flour and remove 1 tbsp to toss with the blueberries. (This will keep them from clumping together.) Toss the blueberries and the 1 tablespoon of flour together in a small bowl. Add the cornmeal, baking powder, and salt to the flour in the medium bowl. Mix well.
In another medium bowl, combine the sugar with the eggs, milk, butter, and lemon juice. Whisk with a wire whisk to combine well. Stir the egg mixture into the flour mixture just until blended; gently fold in the blueberries. Pour the batter into the prepared loaf pan. Bake at 375 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for about 5 minutes before removing from the pan. Completely cool on wire rack.