3/4 c. sugar
1/4 c. (1/2 stick) butter, room temperature
2 eggs, beaten
Peel of 1 lemon, coarsely grated
2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. fresh (or partially thawed frozen) blueberries
2 tbsp. fresh lemon juice
2 tbsp. sugar

Preheat oven to 350 degrees. Grease 9 x 5-inch loaf pan. Cream sugar and butter in large bowl until fluffy. Add eggs and lemon peel and beat well. Sift all but 2 tablespoons flour with baking powder and salt. Add alternately with milk to creamed mixture, beating until smooth after each addition. Combine remaining 2 tablespoons flour with blueberries and gently fold into batter. Turn into pan and bake 1 hour.

Cool in pan 10 minutes, then pierce carefully with fork. Mix lemon juice and sugar and spoon over bread. Serve when topping is set, or wrap in foil and freeze. 8 to 10 servings.