Blueberry Lemon Bread

• 1/4 c. plus 2 Tbsp. butter or margarine, 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 blueberries
• 1/2 c. sugar
• 3 Tbsp. lemon juice

1. Cream butter, gradually add 1 cup sugar, beat at medium speed until well blended.
2. Add eggs 1 at a time, beating well.
3. Combine flour, salt and baking powder.
4. Add to creamed mixture alternating with milk.
5. Begin and end with flour mixture.
6. Stir in lemon rind, then fold in blueberries.
7. Pour batter in 8 x 4 x 3-inch pan.
8. Bake at 350u0b0 for 55 minutes or until pick comes out clean.
9. Combine 1/2 cup sugar and lemon juice in small saucepan.
10. Heat until dissolves. Puncture top of bread with toothpick.
11. Pour lemon juice over warm bread, allowing to soak in.
12. Cool for at least 30 minutes.

butter, sugar, eggs, flour, baking powder, salt, milk, lemon rind, fresh blueberries, sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219663 (may not work)