2/3 c. softened butter
2 1/2 c.sugar
4 eggs
1/2 tsp. lemon extract
2 tbsp. lemon peel
3 c. sifted flour
1 1/2 tsp. baking powder
2 tsp. salt
1 c. milk
1 to 2 c. fresh or frozen blueberries

Cream butter and sugar; beat in eggs, one at a time. Add extract. Sift dry ingredients together and add alternately with milk, just blending to mix. Fold in blueberries and lemon peel. Pour into 4 greased and floured baby loaf pans or 2 regular loaf pans or a Bundt cake pan.

Bake at 325 degrees for about 70 minutes for the loaf pans and Bundt pans -- less time for the mini-loaf pans. When done, remove from oven and allow to cool in the pan for 10 minutes. Brush with Lemon Topping while still warm.

LEMON TOPPING:

Mix 3 tablespoons of lemon juice and 1/4 cup sugar until sugar is dissolved and syrupy. Brush over warm bread.