1Preheat oven to 325. Line with parchment or grease a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine first 3 ingredients in small bowl. Cream butter with 1 Cup sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon zest. Alternately mix in dry ingredients and milk. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 10 minutes.
2Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
3Pierce top of hot loaf several times with toothpick. Pour or brush hot lemon sauce over loaf in pan. Cool 30 minutes in pan on rack. Then turn bread out of pan and cool completely on rack.