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

Cream butter; gradually add 1 cup sugar, beating at medium speed 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 mixture. Stir in grated lemon rind. Dredge blueberries in 2 teaspoons flour; fold into batter.

Divide batter evenly between several small greased loaf pans, 3x6x2 inch or an 8x4x3 inch loaf pan. Bake at 350 degrees for 55 minutes or until a toothpick inserted in center comes out clean.

Combine sugar and lemon juice in a saucepan; heat until sugar dissolves. Puncture top of bread with a wooden pick; pour lemon juice mixture over warm bread, allowing mixture to soak into bread. Cool 10-30 minutes in pan depending on size of pan. Yields: 1 large or several small loaves.