Blueberry-Lemon Cake Recipe
(Adapted from The Good Housekeeping Step-by-Step Cookbook)
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup margarine or butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups blueberries
Lemon Glaze:
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
Method
- Preheat oven to 180C (350F).
- Grease and flour 9" by 5" metal loaf pan.
- In medium bowl, combine flour, baking powder and salt.
- In large bowl, in mixer at low speed, beat margarine and sugar just until blended.
- Increase speed to medium; beat about 5 minutes, until light and creamy.
- Reduce mixer speed to low; add eggs, 1 at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
- Alternately beat flour mixture and milk into egg mixture, mixing just until blended.
- Gently stir in blueberry.
- Spoon batter into loaf pan.
- Bake loaf 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
- Place sheet of waxed paper until wire rack.
- Cool loaf in pan on wire rack for 10 minutes.
- Remove from pan and place on rack.
- With cake tester or skewer, prick top and sides of warm loaf all over.
- Prepare Lemon glaze: In small bowl, mix lemon juice and sugar. With pastry brush. brush top and sides of warm loaf with lemon glaze.
- Cool loaf completely on rack.
Applying A Glaze: Besides adding flavour to a cake, tea bread, or tart, a glaze can give a smooth, lustrous finish and seal in its moisture. Glazes can be as simple as melted jam, or a mixture of sugar and liquid. Set the cake over waxed paper to catch drips. For a flavor that permeates, prick the cake all over, then brush glaze over the top and sides of the still-warm cake.