1 1/2 c. sugar, 1 1/4 c. in bread + 1/4 c. in syrup
1/2 c. butter, softened
2 eggs
1 tsp. salt
3/4 c. milk
Grated peel of 1 lemon
2 1/4 c. flour
3 tbsp. lemon juice
2 1/2 tsp. baking powder
1 1/2 c. fresh or frozen (partly thawed) blueberries

Preheat oven to 350 degrees. Grease a 5"x9" loaf pan. Cream 1 cup of the sugar and butter in a large mixing bowl until fluffy. Add eggs and lemon peel and beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour, baking powder and salt. Mix these dry ingredients alternately with milk into creamed mixture and beat until smooth.

Combine the reserved 2 tablespoons flour with berries and then fold into batter. Put in prepared pan and bake 1 hour. Cool in pan 10 minutes, then pierce gently with a fork. Combine lemon juice and remaining 1/4 cup sugar, stir to dissolve sugar. Spoon over bread. Serve when topping is set. Makes 1 loaf.