1. Preheat oven to 350F. Grease and flour 9" by 5" loaf pan.
2. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy,about 5 minutes.
3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
4. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended.
Gently stir in blueberries. Spoon batter into loaf pan.
5. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan.
6. With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack.
Can be halved. Or bake two loaves,one for right away, the other to slice, freeze, and enjoy after blueberry season.
Available from the web Jun 1997.
NOTES : If you try this one, you may want to sweetened the juice with some of the sugar or honey (for the glaze).
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