This cake reminds me of lemon and blueberry muffins from when I was a kid. Soft, gooey blueberries in moist and warm cake that leaves a lemony aftertaste… Drool.
- 1/3 cup of room temperature butter (or heat briefly in the microwave for about 30 sec)
- 1 cup of granulated sugar
- 2 eggs
- 1 tbsp of lemon zest (I used about 2 lemons)
- It’s easiest to zest the lemons and then juice them. Hanging onto a whole lemon while grating its rind is easier than a slippery peel.
- 1/4 cup of lemon juice (about 1 lemon), remove the seeds
- 1.5 cups of flour
- 1 tsp baking powder
- 1 tsp salt
- 1 package of fresh blueberries, washed and tossed in 2 tbsp of flour
- Tossing the blueberries in flour keeps them from sinking to the bottom of the pan
- 1/2 cup of milk
- Preheat the oven to 350F.
- Butter or grease the bread pan. I used a 10.5″ x 4.5″ x 3″ pan.
- Beat the eggs, butter, sugar, and lemon juice in a mixing bowl. Try not to overbeat the eggs.
- Separately mix the dry ingredients: flour, baking powder, salt.
- Alternately combine the dry mix and milk in the butter-egg mixture. Stir to combine.
- Fold the lemon zest and blueberries into the batter.
- Pour into the bread pan.
- Bake for 60 minutes. Check for done-ness by inserting a toothpick or wooden kabob skewer or (if you grew up in an Asian house) wooden chopstick in the middle of the bread. It should come out clean, without any clumps.
- Cool for 10 minutes in the pan.
- Slide a knife around the edges of the pan (careful not to scratch the bottom of the pan) to loosen the bread.
- Invert the pan to remove the bread.
- Set on a wire rack to cool for another 10-20 minutes. Enjoy!