Lemon Blueberry Cake

There are 2 kinda fruits that I love baking with - apples and blueberries. I will also eat any baked goods with apples and blueberries. Besides, apples keep the doctor away and blueberries are one of those super fruits right? So having them in your cake has gotta be good for the body!

When I came across this recipe I was ready to have a slice right there and then. Blueberries and a hint of lemon? Gimme gimme gimme! Lemon brings out the best flava of any fruit it is paired with. The recipe calls for some lemon zest and a lovely sour-sweet lemon glaze poured over the loaf of cake.

I am a little unhappy that the blueberries sank to the bottom of the cake. I still don't understand why this happened because it has never happened to my many times of baking with blueberries! Somebody explain to me pls? Oh well, still the cake was extremely tasty, it was bursting with blueberries and laced with lemon zest.

This is the perfect excuse for a sweet breakfast! This definitely beats cereal any day. Hell, I can even have this for breakfast and tea break!

Lemon Blueberry Cake

(bakes 1 loaf)

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 6 tablespoons unsalted butter

- 3/4 cup white granulated sugar

- 2 eggs

- 1/2 teaspoon vanilla extract

- 1 tablespoon lemon zest

- 1/2 cup milk

- 1 cup fresh blueberries

Lemon glaze

- 2 tablespoons lemon juice

- 1/4 cup white granulated sugar

1. Preheat the oven to 350 degrees F. Butter the bottom and the sides of a 9 inch loaf pan.

2. Whisk together the flour, baking powder and salt.

3. In another bowl, beat the butter until smooth. Then add in the sugar and beat till light and fluffy.

4. Beat in the eggs, one at a time and beat well after each addition. Then mix in the vanilla extract and lemon zest.

5. Beat in the flour in three additions alternating with milk (flour - milk - flour - milk - flour). Beat well after each addition.

6. Fold in the blueberries gently.

7. Scrape the batter into the prepared loaf pan.

8. Bake for 55 - 60 mins, until the top is golden brown and when an inserted toothpick comes out clean.

9. Lemon glaze: Heat the sugar and lemon juice in a saucepan until the sugar dissolves.

10. When the cake is fresh out of the oven, prick the top with a toothpick all over and brush it with the lemon glaze. Let it cool in the loaf pan for 30 mins before turning it out on a wire rack to cool completely.

Just remember - be careful to pick the freshest blueberries! Happy baking!