1/3 cup (75 mL) butter, softened
1 cup (250 mL) granulated sugar
2 large eggs
Grated rind of 1 lemon
1 1/2 cups (375 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) milk
1 cup (250 mL) fresh or frozen blueberries (don't thaw)
Juice of 1 lemon
1/3 cup (75 mL) granulated sugar
In large mixer bowl, cream together butter and sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Add grated lemon rind.
In a separate bowl, sift together the flour, baking powder and salt. Add dry ingredients to the creamed mixture alternately with milk (3 additions of flour and 2 of milk), mixing until smooth after each addition. Gently fold in blueberries, trying not to crush them. Pour batter into a greased 9- x 5-inch (23- x 13-cm) loaf pan and bake at 350°F (180°C) for 60 to 70 minutes, or until a skewer inserted in centre comes out clean. Leave in pan.
To make lemon glaze: In a small saucepan combine lemon juice and sugar. Heat, stirring, until sugar dissolves.
With a skewer, poke several holes in top of bread. Spoon glaze over top, allowing each spoonful to soak in before continuing. Let bread cool in pan for 30 minutes before removing it to a rack to cool completely.