2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

1 cup sugar

2 large eggs

2 teaspoons grated lemon zest (yellow part of peel)

1/2 cup milk

1-1/2 cups fresh blueberries or frozen, thawed, drained

Lemon glaze:

1/3 cup sugar

3 tablespoons fresh lemon juice

Heat oven to 325° F. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

Combine flour, baking powder and salt in a bowl or on wax paper. Set aside.

Combine butter and 1 cup sugar in a medium-size bowl and beat until fluffy. Add eggs one at a time, beating well after each addition. Add lemon zest. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1hour and 15 minutes.

To make the glaze, combine sugar and lemon juice in a small saucepan and bring to a boil. Stir until sugar dissolves, then remove from heat.

Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan, and cool completely on rack.