Lemon blueberry bread recipe

June 7, 2:04 AMProvidence Food ExaminerDonna Diegel

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LEMON CAKE - Just Add Blueberries!

Luscious lemon tea cake loaded with wild Maine blueberries and lemon zest, and glazed and soaked with a sweet lemon syrup. This moist quick bread resembles pound cake or tea cake, and is great for brunch, high tea or gift giving.

Lemon Blueberry Cake Recipe

• 1 cup butter (1/2 pound), softened
• 2 cups sugar
• 1/2 teaspoon salt
• 2 Tablespoons lemon peel, grated fine
• 4 large eggs
• 2 1/2 cups unbleached white flour
• 1 teaspoons baking powder powder
• 1 cup milk
• 1 cup blueberries, fresh or frozen

How To Make Lemon Blueberry Cake

• Preheat oven to 350 degrees.
• Spray 2) 9 x 5 inch loaf pans, or 5 mini pans with vegetable spray.
• Combine flour and baking powder in a separate bowl and set aside.
• Using a high-speed mixer on medium speed, beat the butter, sugar, salt and lemon peel until creamy and fluffy, about 5 minutes. Scrape bowl often.
• Add eggs, beating well. Scrape again. Add flour mixture, beating and scraping.
• Take bowl off mixer and pour in the milk. Fold all ingredients with a spatula until mixed well. Gently mix in blueberries. Pour into prepared pans.
• Bake at 350 degrees for 50-60 minutes, until tops are lightly browned and knife comes out clean.
• Meanwhile, start making the lemon syrup. Keep syrup warm. It can be reheated later.
• Cool 5 minutes in the pans. Prick the cakes all over with a fork or skewer.

Lemon Syrup Recipe:

• 3/4 cup sugar
• 1/2 cup fresh lemon juice

How To Make Lemon Syrup

• Combine sugar and lemon juice in small saucepan and cook over medium heat just until it comes to a boil, being careful not to burn.
• The sugar needs to be completely dissolved. Remove from heat.
• Keep syrup warm until cakes are ready to be brushed and soaked.
• Reheat syrup if necessary. It is important to pour hot syrup over the cakes, otherwise it won't get into all the nooks and crannies.

Finishing the Lemon Blueberry Cake Recipe

• Pour and brush equal amounts of lemon syrup over the tops of the tea cakes making sure that you get all surfaces coated. Let some drip down into the bottom of the pans.
• Leave the cakes in the pans if they are decorative and disposable, or carefully pop them back out immediately otherwise they will stick.
• Let cool on wire racks completely before wrapping.
• These cakes freeze well. Enjoy!
• Yields 2 large loaves.

Lemon Blueberry Cake Variations:

• Add chopped nuts to the batter and sprinkle some on top before baking.
• Poppy seeds can be added to the batter and sprinkled on top for Lemon poppy seed cake.
• Bake in a bundt pan and sprinkle with powdered sugar and edible pansies.