1. Topping: In bowl, combine flour, granulated and brown sugars and cinnamon. With pastry blender or two knives, cut butter until in fine crumbs. Set aside. 2. In large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in lemon juice and vanilla. 3. Combine flour, lemon rind, baking powder, salt and cinnamon; stir into butter mixture alternately with milk, making three additions of dry and two of milk. Gently fold in half of the blueberries. 4. Pour into greased 8- x 4-inch (1.5L) loaf pan; sprinkle with remaining blueberries. Sprinkle with topping. Bake in 350ï¿½F oven for about 1 hour or until tester inserted in center comes out clean.
Source: Canadian Living's Best Muffins & More, Madison Press, 1994.