Lemon Blueberry Bread

I saw this recipe in the D&C 7/27/12 and finally tried it.
http://www.democratandchronicle.com/article/20120727/LIVING/307270014/Recipe-Week-Lemon-blueberry-bread-provides-sweetness-zing?nclick_check=1
 
According to the article the blueberries will not sink to the bottom because they are coated in flour first and that this will work for other fruit as well.
" Coating berries or other fruit with flour absorbs moisture that is released during the baking. That moisture is what causes the fruit to fall precipitously to the bottom."

Lemon Blueberry Bread

Bread:
1 cup fresh blueberries
2 tablespoons flour
6 tablespoons butter, softened
1 cup sugar
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup milk or buttermilk


Lemon glaze:
Juice of 1 lemon
1 cup confectioners sugar

Directions:
Grease and flour a 5-inch-by-8-inch standard loafpan and set aside.
Preheat oven to 350 degrees.

Sort and wash the blueberries and drain well.
Toss them in a smallbowl with 2 tablespoons of flour and set aside.

In a large bowl, cream the butter and sugar until light and fluffy.
Add lemon zest and lemon juice.
Beat in eggs one at a time.

In a separate mediumbowl, whisk together the 1 ½ cups flour, baking powder and salt.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Mix just until the batter is smooth.

Gently fold in the blueberries.
Spoon the batter into the prepared bakingpan and bake at 350 degrees for 45 to 55 minutes, until a toothpick inserted in the center comes out dry.
If the top browns too quickly, cover loosely with foil for the las 15 minutes of baking.

Remove the loaf from the oven and cool for 10 minutes, then remove loaf from the pan and finish cooling on a rack.

This recipe was provided by Rochester Public Market produce vendor Peggy Kearney and was published in The Rochester Public Market — At the Heart of It All: Sharing the Recipes, the Stories & the Love of Our Market (Cohber Press, $22.99), assembled by the Friends of the Public Market.

NOTE:  I added about 1/2 cup more blueberries and omitted the glaze.