I am clearly obsessed with everything blueberry and everything lemon. So a loaf cake with both was most definitely in order. It doesn’t get much better, yum! I had a lot of lemons in the house and this took 3 large lemons to get the right amount of zest. I ended up with 2 lemons that look naked without their peel, but I am certain I will find some use for them. This really is a delightful combo and how perfect for a quick loaf cake. I will probably freeze this cake for a later use. You can even cut in half and eat part of it now and freeze the rest. I am a big fan of freezing baked goods, as long as you wrap them well and don’t keep frozen more than 3 months. If you’re in the market for another new recipe for blueberries, here you go. Happy Cooking.
1/3 cup softened butter
1 cup white sugar
3 large lemons (You’ll need the zest of 3, juice of 1 whole lemon for cake and 2 tablespoons of juice for the glaze)
2 eggs (room temp. is always perfect)
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk (I used Skim Plus)
1 cup fresh blueberries, washed and dried and sprinkled with a little flour so they won’t sink to the bottom of the cake
1/4 cup sugar
*you’ll need an 8 x 4 loaf pan
Preheat oven to 350 degrees.
Grease and flour an 8 x 4 loaf pan.
In a medium bowl, cream the butter and 1 cup sugar until light and fluffy. ( I used my Kitchen-Aid Mixer) Add eggs, and beat well. Mix in the juice of 1 lemon. Add the dry flour mixture, alternating with the milk. Fold in the lemon zest and the blueberries. Pour into prepared 8×4 loaf pan.
Bake for 60 to 70 minutes, or until a cake tester ( toothpick) inserted into the cake comes out clean.
For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm not hot.
I let completely cool and then I froze it for when I would want to serve it.
It was super moist and delicious.