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1/4 c. plus 2 Tbsp. margarine,
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
2 tsp. flour
1/3 c. sugar
3 Tbsp. lemon juice

Cream butter, gradually add 1 cup sugar, beating at
medium speed of mixer until well blended. Add eggs, one at a
time, beating well after each addition. Combine flour, baking
powder and salt. Add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in grated lemon
rind. Dredge blueberries in 2 teaspoons flour. Fold into
batter. Pour batter into a greased loaf pan. Bake at 350 degrees for
55 minutes or until wooden pick inserted in center comes out
clean. Combine 1/3 cup sugar and lemon juice in small pan.
Heat until sugar dissolves. Puncture top of bread on top with
wooden pick and pour lemon mixture over warm bread. Cool in
pan 30 minutes. Makes 1 loaf.

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