1/4 c. plus 2 tbsp. butter
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. baking powder
Pinch salt
1/2 c. milk
1 c. blueberries
2 tsp. flour
1/3 c. sugar
3 tbsp. lemon juice

Cream butter, gradually add 1 cup sugar and beat at medium speed until well blended. Add eggs one at a time, beating well after each addition. Combine 1 1/2 c. flour, baking powder and salt and add to the creamed mixture, alternating with the milk ending with the flour mix. Dredge blueberries in 2 teaspoonfuls flour and fold into batter. Pour into one 8 x 4 x 3 inch greased loaf pan or 3 small individual loaf pans. Bake at 350 degrees for 55 minutes or until wooden pick comes out clean. Combine 1/3 cup sugar and lemon juice in a small saucepan and heat only until sugar is dissolved. Punch top of bread in several places with a fork and pour lemon mixture over top of warm bread, allowing mixture to soak in. Cool bread in pans for at least 30 minutes.