2 c. unsifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs
1/3 c. milk
1/2 c. chopped walnuts
2 tsp. grated lemon peel
1 c. fresh blueberries

SYRUP:

1/4 c. lemon juice
1/3 c. sugar

1. Lightly grease a 9 x 5 x 2 3/4 loaf pan. Preheat oven to 350 degrees.

2. Sift together and set aside flour, baking powder and salt.

3. In large bowl with mixer at medium speed, beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until light and fluffy.

4. At low speed, beat in flour mixture, alternately with milk, beginning and ending with flour mixture; beat until combined.

5. Stir in nuts, lemon peel, and blueberries. Turn batter into prepared pan. Bake 60-65 minutes or until cake tester inserted in center comes out clean.

6. Make syrup; in small saucepan combine lemon juice and sugar; cook, stirring 1 minute or until syrupy. Pour evenly over cake as soon as it is removed from oven.

7. Let cake cool in pan 10 minutes. Remove to wire rack. Makes 1 loaf.