What a nice summery cake this is, the puckery lemon with the sweet blueberries. I made this into a bundt cake, but next time I'll do it in a loaf pan (bake 60-70 minutes), since my bundt was quite short. The glaze will add a more puckery delight so if you ove lemon, give this cake a try. I used the last of my HUGE lemons from our tree (froze most of the juice).
Allrecipes
1/3 cup butter, softened
1 cup white sugar
1 lemon, juiced (about 3 TBL)
2 eggs1 1/2 cups all-purpose flour
1 teaspoon baking powder1/2 teaspoon salt
1/2 cup milk2 tablespoons lemon zest
1 cup blueberries
Icing
2 tablespoons lemon juice
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine powdered sugar with lemon juice. Drizzle over cake when cooled.
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enjoy,
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