1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
6 tbsp. unsalted butter
1 1/3 c. sugar
2 lg. eggs
1 tbsp. grated lemon peel
1/2 c. milk
1 1/2 c. blueberries
3 tbsp. lemon juice

Preheat oven to 325 degrees. Butter 8 1/2 inch loaf pan. Combine flour, baking powder and salt.

In large bowl, cream butter and sugar with electric mixer. Add eggs, one at a time. Beat well after each addition. Add lemon peel. Mix in dry ingredients alternating with milk. Fold in blueberries. Spoon into loaf pan. Bake for 1 hour and 15 minutes.

Pierce loaf with toothpick many times. Pour lemon juice over cake. Cool 30 minutes on rack. Remove pan.