Ingredients
1cup (250 mL) (250 mL) unsalted butter, softened
1 cups granulated sugar
4 eggs
3 tbsp milk
2 tbsp lemon zest
1 tsp vanilla
1/2 tsp salt
2 cups sifted cake-and-pastry flour
1 1/2 cups blueberries
lemon/sugar glaze
3/4 cup sugar
3 tbsp lemon juice
Preparation
In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time and beating each for 1 minute.
Beat in milk, lemon zest, vanilla. Stir in flour until no longer streaky. Toss blueberries with 1 tbsp of flour. Fold in half the blueberries. Scrape half the mixture into parchment paper-lined 9- x 5-inch (2 L) loaf pan. Top with the remaining blueberries. Spread remaining cake batter over blueberries, smoothing top.
Bake in centre of 355°F (160°C) oven for about 50-60 mins or until cake tester inserted in centre comes out clean.
mix sugar and lemon juice, and microwave for 30 seconds.
poke holes in cake with toothpick, and spoon lemon/sugar mixture over cake.
