Combine all the wet ingredients including the juice and zest with a whisk.
Combine the dry and the wet and mix until blended.
Blueberries: Take a teaspoon of flour and mix the blueberries a bit until they are coated. This will keep the berries from sinking in the batter when baking.
Gently fold in the blueberries into the batter.
Pour into the loaf pan.
Bake at 350° for approximately 55 minutes. Per your oven's temp, you may want to start check the bread earlier.
Cool for 15 minutes.
Sure, you can add more blueberries up to 2 cups. Reserve a bit to put on top before baking. I just like the way it looks and it is tasty too.Yes, you can use just vanilla extract.I make my own extracts so I do have orange and lemon, however, you can buy them at the market or even craft stores where they sell baking equipment and such.There is a good 8 - 15 slices here depending on how you cut it--maybe even just one! I calculated this at 15 because I do slice as if it was bread. Eat it warm with butter - that is the charm.If you have extra blueberries leftover make that jam and refrigerate it to slather it on later.