As the snow falls and the wind is blowing it around, the drifts at the back of our house at four feet tall, and while it looks so pretty at times, all I want is the summer heat. I want iced tea, cherry and apple pies, sweet and cool in the heat. I’m tired of hot, belly warming foods in the freezing winter temperatures. This Blueberry Lemon Cake is the perfect slice of summer, even if it had to come after a hot meal.
This recipe is very quick to whip up. While I used frozen blueberries, you could also use fresh in the summer.
Preheat your oven to 350, and grease your loaf pan.
I used my mixer, and mixed the butter, sugar and eggs for a good two minutes.
Add in the lemon juice and baking powder. The slowly alternating add in milk and 1 and a 1/2 cup of flour. Mix well.
In a separate bowl toss the blueberries with a couple tablespoons of flour to keep them from sinking to the bottom of the loaf pan. Then fold them into the batter. I didn’t use the mixer, if I had the batter would have turned blue from the blueberries melting, not that that would have been bad.
Spread into the loaf pan and bake for 60 minutes.
Now. My baked funny this time. The edges were cooked but the center wasn’t. My take away: spread it evenly in the pan. Its also easier without little ones pulling on your legs while baking.
Optional: a wet icing poured over it.
- 1/3 cup melted butter
- 1 cup white sugar
- 1/4 cup lemon juice
- 2 eggs
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 2 tablespoons all-purpose flour
Using a mixer, mix together butter, sugar and eggs, mix for two minutes. Add in lemon juice and baking powder. Then alternating mix in milk and flour.
Toss the blueberries with the rest of the flour and then fold into the batter.
Bake for 60 minutes at 350 in a preheated oven.