Ingredients:
1/3 cup butter, melted
1 cup white sugar
1 lemons, juiced
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemons, zest of
1 cup fresh blueberries
2 tablespoons lemon juice
1/4 cup white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8×4 Inch loaf pan.
In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
Add eggs, and beat well.
Mix in the juice of 1 lemon.
Add the flour mixture, alternating with the milk.
Fold in the lemon zest and blueberries.
Pour into prepared 8×4 inch loaf pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice.
Drizzle over cake while still warm.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.