1/4 c. plus 2 tbsp. butter, softened
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. baking powder
Pinch of salt
1/2 c. milk
2 tsp. grated lemon rind
1 c. fresh blueberries
2 tsp. flour
1/3 c. sugar
3 tbsp. lemon juice

Cream butter; gradually add 1 cup sugar, beating at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition.

Combine 1 1/2 cups flour, baking powder and salt, add to creamed mixture alternately with milk, beginning and ending with flour. Stir in lemon rind. Dredge blueberries in 2 teaspoons flour, fold into batter. Pour batter into a greased 8 x 4 x 3 inch loaf pan. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean.

Combine 1/3 cup sugar and lemon juice in a small saucepan; heat until sugar dissolves. Puncture top of bread in several places with a wooden pick; pour lemon juice mixture over warm bread, allowing mixture to soak into bread. Cool bread in pan for 30 minutes.