Lemon Blueberry Bread

We had this sweet/tart glazed bread with our picnic in Park City on Monday. It got thumbs-up all around, so that means it makes it into the official recipe book! This is some of the best quick bread I've ever made!

Lemon Blueberry Bread- 12 servings
1/3 c. melted butter
1 c. white sugar
3 Tbs. lemon juice
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
2 Tbs. grated lemon zest
1 c. fresh or frozen blueberries
2 Tbs. lemon juice
1/4 c. white sugar

Preheat oven to 350 degrees. Lightly grease an 8x4 inch loaf pan. In a mixing bowl, beat together butter, 1 c. sugar, 3 Tbs. lemon juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour batter into pan. Bake for 60-70 minutes, until toothpick comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine remaining lemon juice and sugar. Remove bread from pan and drizzle with glaze. Cool on a wire rack.