1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
6 tbsp. butter
1 1/3 c. sugar
2 eggs
2 tsp. grated lemon peel
1/2 c. milk
1 1/2 c. fresh blueberries or frozen, thawed, drained
3 tbsp. fresh lemon juice

Combine first 3 ingredients in small bowl. Cream butter with 1 cup sugar in large bowl until fluffy. Add eggs. Beat well. Add lemon peel. Mix in dry ingredients alternately with milk. Fold in blueberries. Spoon batter into buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.

Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour and 15 minutes. Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan. Turn out of pan and cool.