Lemon-Glazed Blueberry Cake
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| photo by Megan Chromik |
Another wonderful Amanda recipe for this stunning cake! I do love the colors mix with the blueberries and yellow lemon. It's also a light cake too so great for a slice at breakfast with coffee or orange juice. It's amazing to me that Amanda has so many family desserts that she's willing to share with me. It's so hard to find great friends and even harder to find great friends who happen to be a extraordinary foodie bloggers! Thank you Amanda girl! Love ya! :D
Loaf Ingredients:
1/2 cup butter
1 cup granulated sugar
2 eggs
1-1/2 cups flour
1 tsp baking powder
1/8 tsp salt
2 tbsp grated lemon rind (I probably added about 3 tbsp)
1/2 cup milk
1-1/2 cups blueberries, lightly tossed in flour (I used almost 2 cups)
Lemon Glaze Ingredients:
3 tbsp granulated sugar
3 tbsp fresh lemon juice
For the Loaf:
Cream butter. Gradually blend in sugar and eggs. Beat until light and fluffy. In a separate bowl, blend together flour, baking powder, salt and lemon rind. Add dry ingredients to creamed mixture alternately with milk. Gently stir in blueberries.
1 cup granulated sugar
2 eggs
1-1/2 cups flour
1 tsp baking powder
1/8 tsp salt
2 tbsp grated lemon rind (I probably added about 3 tbsp)
1/2 cup milk
1-1/2 cups blueberries, lightly tossed in flour (I used almost 2 cups)
Lemon Glaze Ingredients:
3 tbsp granulated sugar
3 tbsp fresh lemon juice
For the Loaf:
Cream butter. Gradually blend in sugar and eggs. Beat until light and fluffy. In a separate bowl, blend together flour, baking powder, salt and lemon rind. Add dry ingredients to creamed mixture alternately with milk. Gently stir in blueberries.
Turn batter into a greased 5 x 9″ loaf pan. Bake at 350 degrees F for 55 - 60 minutes or until loaf springs back when lightly touched. Cool on cake ack for 5 minutes.
For the Lemon Glaze:
Combine sugar and lemon juice. Pierce loaf all over with a skewer and pour lemon mixture over the hot loaf. When cool, remove loaf from pan.
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