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

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

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated lemon rind; then fold in blueberries. Pour batter in a greased 8x4x3 inch loaf pan. Bake at 350 degrees for 55 minutes or until a 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 the pan 30 minutes. Yield: 1 loaf.