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Lemon Blueberry Tea Bread

4 cups all-purpose flour
2 cups sugar
2 Tbsp. baking powder
1/2 tsp. salt
4 eggs
2 cups milk
1 Tbsp. grated lemon peel
6 Tbsp. vegetable oil
2 cup fresh or frozen wild blueberries

Preheat oven to 350 degrees.
Grease two 9x5" loaf pans.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In a small bowl, beat eggs, stir in lemon peel, milk and vegetable oil until well combined.

Add egg mixture to dry ingredients and stir just until moistened.

Gently fold in blueberries. Pour batter evenly into prepared pans.

Bake for 60 to 70 minutes or until breads test done. Cool in pans for 5 minutes; remove to wire rack to cool completely.

Wrap well and refrigerate overnight.

NOTE: this loaf is great for making ahead as the blueberry flavour really blooms, the longer it sits.