Preheat oven to 350. Lightly grease one (1) loaf pan.
In a large bowl, cream butter and then add sugar, a little bit at a time. Beat in the eggs.
In another bowl, combine and sift together the all-purpose flour, Teff flour, salt, and baking powder. Mix in the grated lemon rind (zest). Add the flour mixture alternately with milk to the butter mixture. Gently fold in the blueberries.
Remove from oven and allow to cool for a few minutes; then remove from pan.
In a small bowl, combine sugar and lemon juice for the topping. Spoon the sugar mixture over the warm loaf.
Blueberry Lemon Bread with Teff Flour Recipe: https://whatscookingamerica.net/CharlotteBradley/Teff-Flour.htm