Blueberry Lemon Pound Cake

Preheat oven to 350°.

Grease an 8 x 4-inch loaf pan and set aside. Cream the butter.

Gradually add 1 cup sugar, beating at medium speed until well blended.

Add eggs, one at a time, beating well after each addition.

In separate bowl, combine 1 1/2 cups flour, baking powder and salt.

Add to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind.

Dredge blueberries in 2 teaspoons flour. Fold into batter. Pour batter into prepared loaf pan. Bake at 350° for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Combine 1/3 cup sugar and lemon juice in a small saucepan.

Heat until sugar dissolves.

Pierce top of bread in several places with a wooden pick or long fork tines.

Pour lemon juice mixture over warm bread and let it soak in.

Cool bread in pan for 30 minutes. Makes 1 loaf.