from: Paula Kafer
Ingredients
1 1/4 cups sugar
½ cup butter, softened
2 eggs
grated peel of 1 lemon
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups fresh blueberries
or partially thawed frozen ones
3 tablespoons lemon juice
Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and lemon peel; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with blueberries and gently fold into batter.
Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Combine lemon juice and remaining ¼ cup sugar; stir to dissolve sugar. Spoon over bread. Serve when topping is set. Makes 1 loaf.