CAKE - Blueberry Lemon Cake

By Aemelia

Ingredients

• Lemon Glaze:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup margarine or butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 1/2 cups blueberries (i used 1 cup)
• zest of a lemon (I added)
• 1 tsp vanilla extract (I added)
• 1/3 cup sugar
• 1/4 cup fresh lemon juice

Details

Adapted from bisousatoi.com

Preparation

Step 1

Preheat oven to 180C (350F).
Grease and flour 9" by 5" metal loaf pan.
In medium bowl, combine flour, baking powder and salt.
In large bowl, in mixer at low speed, beat margarine and sugar just until blended.
Increase speed to medium; beat about 5 minutes, until light and creamy.
Reduce mixer speed to low; add eggs, 1 at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
Add in vanilla and lemon zest (thats hb zesting the lemon haha)
Alternately beat flour mixture and milk into egg mixture, mixing just until blended.
Gently stir in blueberry.
Spoon batter into loaf pan.
Bake loaf 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
Place sheet of waxed paper until wire rack.
Cool loaf in pan on wire rack for 10 minutes.
Remove from pan and place on rack.
With cake tester or skewer, prick top and sides of warm loaf all over.
Prepare Lemon glaze: In small bowl, mix lemon juice and sugar. With pastry brush. brush top and sides of warm loaf with lemon glaze.
Cool loaf completely on rack.

Applying A Glaze:
Besides adding flavour to a cake, tea bread, or tart, a glaze can give a smooth, lustrous finish and seal in its moisture. Glazes can be as simple as melted jam, or a mixture of sugar and liquid. Set the cake over waxed paper to catch drips. For a flavor that permeates, prick the cake all over, then brush glaze over the top and sides of the still-warm cake.