Lemon-Blueberry Bread

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon peel
1/2 cup chopped nuts (optional)
1 cup fresh or frozen blueberries

GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

In mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt. Stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 12" x 4" loaf pan. Bake at 350 degress for 45-50 minutes. (If using 9" x 5" loaf pan, bake for 65-70 minutes). Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Yield: 1 loaf