Preheat oven to 350°F. Grease and flour 10-inch bundt or smaller pan Combine flour, sugar, baking powder, cinnamon and salt in large bowl Cut in butter until mixture resembles fine crumbs. Stir in walnuts and lemon peel. Beat eggs lightly with fork in small bowl. Stir in milk, vanilla and lemon juice and mix well. Blend into flour mixture just until moistened. Gently stir in blueberries. Spoon evenly into pan(s) and bake until toothpick inserted in center comes out clean, about 80 to 90 minutes. Cool on wire rack 10 minutes. Remove from pan. Serve warm or cold. Wrap and s tore in refrigerator breads 3